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

Roasting Squash: 40

Total Time: 50

Servings:

Author: My Hungry Traveler

Equipment

Baking tray

Ingredients

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

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Instructions

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.

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