eCook Meal
Dukkah Butternut & Cranberry Salad
with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt
Butternut is covered in a tasty dukkah coating before being roasted until crisp and golden. Served with a loaded salad of sweet, dried cranberries & tangy baby tomatoes – who said the perfect salad doesn’t exist? This bejeweled dish is sided with warm pita pockets & crowned with macadamia yoghurt. A recipe fit for royalty!
Serving guide
Choose your portion size.
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R99.60
for 4 servings · R24.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- Baby Tomatoes
- ButtaNutt Macadamia Nut Yoghurt
- Old Stone Mill Dukkah Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dukkah Butternut & Cranberry Salad?
The preparation time for Dukkah Butternut & Cranberry Salad with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt is between 25 and 35 minutes.
What is the total time required to make Dukkah Butternut & Cranberry Salad with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt?
The total time required to make Dukkah Butternut & Cranberry Salad with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt is between 40 and 50 minutes.
How many servings does Dukkah Butternut & Cranberry Salad provide?
4 servings
What are the main ingredients in Dukkah Butternut & Cranberry Salad?
Baby Tomato, Balsamic Vinegar, ButtaNutt Macadamia Nut Yoghurt, Butternut, Dried Cranberries, Fresh Mint, Old Stone Mill Dukkah Spice, Onion, Pita Bread, Salad Leaves, Tinned Lentils
What is the nutritional information of Dukkah Butternut & Cranberry Salad?
Calories: 755, Carbs: 130 grams, Fat: grams, Protein: 26.9 grams, Sugar: 21 grams, Salt: 424 grams
How do I prepare Dukkah Butternut & Cranberry Salad?
DUKKAH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). GRAB THE PLATES: Pile up the dukkah roasted butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef! SALAD CITY: In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing. PITA PARTY: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside. LENTIL LOVIN’: Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
What should be prepared from my kitchen to make Dukkah Butternut & Cranberry Salad?
Baby Tomato, Balsamic Vinegar, ButtaNutt Macadamia Nut Yoghurt, Butternut, Dried Cranberries, Fresh Mint, Old Stone Mill Dukkah Spice, Onion, Pita Bread, Salad Leaves, Tinned Lentils
How many calories does Dukkah Butternut & Cranberry Salad have?
755 calories
How much fat content does Dukkah Butternut & Cranberry Salad have?
grams