South African Heritage Salad

Every September 24th, South Africans celebrate their heritage. With South Africa geographical position at the very bottom of Africa, it has always been at the mercy of countries trying to control the lucrative spice trade. Many countries understood the strategic importance of this country and the “Cape of Good Hope” sitting at the point where the rough waters of the Indian Ocean and Atlantic Ocean collided.

The result of this ever-changing colonization of South Africa is a fabric of multiculturalism woven together over time to create its own special culture that is clearly reflected in its cuisine and is celebrated annually on Heritage Day with a special a special cookout called a Braai. On this special day, also called Braai Day, everyone celebrates their Afrikaner (Dutch, German, French), Portuguese, Indian, Malaysian, African, and British heritage with food and community.

South African Heritage Salad

South African Heritage Salad

This simple salad celebrates the many culinary contributions of South Africa's many cultures. Biltong (beef jerky, figs, chevin (goat cheese), butternut squash, pumpkin and sunflower seeds were all introduced from outside of South Africa. This is a great salad worthy of Herday Day.
5 from 2 votes
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Course: Salad
Cuisine: African, South Africa
Prep Time: 10 minutes
Roasting Squash: 40 minutes
Total Time: 50 minutes
Servings: 6
Author: My Hungry Traveler


  • Baking tray


  • 1 medium Butternut squash, peeled and sliced into thin wedges
  • 1 tbsp Olive oil
  • Salt and pepper to taste
  • 1 tsp Ground coriander
  • ¼ lb Chevre log (goat's cheese)
  • ¼ lb Thinly sliced beef biltong (jerky)
  • 8 whole Preserved green figs, halved
  • 1 small Red onion, thinly sliced
  • ½ lb Baby spinach
  • 3 tbsp Pumpkin seeds, husked
  • 3 tbsp Preserved fig syrup
  • 1 tbsp Extra-virgin olive oil


  • Preheat oven to 400°F (205°C). Place squash slices on a baking tray. Rub squash with olive oil and season well with salt and pepper. Roast for about 40 minutes until tender and charred.Tear into smaller pieces and set aside.
  • Roll goat cheese log in coriander. Slice into bite-size pieces.
  • Arrange squash and cheese pieces over a bed of baby spinach. Top with onion, biltong, and figs. Skrinkle with seeds. Drizzle fig syrup and extra-virgin olive oil over.


Calories: 254kcal | Carbohydrates: 21g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 463mg | Potassium: 850mg | Fiber: 5g | Sugar: 6g | Vitamin A: 17034IU | Vitamin C: 38mg | Calcium: 139mg | Iron: 4mg

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