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Butternut & Roasted Tomato Summer Salad

Butternut and Roasted Tomato Salad with Pine Nuts, Avocado, and Feta

Cuisine American


  • 1 Large Butternut Peeled and Cut into Chunks
  • 1.5 Lbs Tomatoes of Assorted Colors, Cherry and Martini
  • Olive Oil
  • Course Salt and Black Pepper
  • 1/2 cup Pine Nuts Toasted
  • 2 Avocados Sliced into Wedges
  • Handful Fresh Mint Shredded Finely
  • 1/2 Lb Feta Thinly Sliced
  • 2 Tbs Italian Parsley Chopped Finely


  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar
  • 3 tbs Honey
  • Course Salt
  • Black Pepper


  1. Drizzle the butternut and tomatoes with some olive oil, coarse salt, and pepper. Place on separate baking trays and roast them for about 40 minutes.

    NOTE: You want to make sure that the butternut is softened but not too brown.

  2. Remove from the oven and leave to cool on a single layer without covering them so that they don’t become soggy.

    NOTE: You can leave tomatoes in the oven to dry out further.

  3. Place some Arugula on the bottom of a platter. Top with the roasted vegetables, nuts, avocado, feta, mint and parsley

  4. Drizzle with dressing.


  1. Heat the olive oil and vinegar on low heat and simmer for 5 minutes.

  2. Add the honey and whisk.

  3. Season with salt and pepper. 

  4. Cool and set aside until ready to use.

    CHEF’S TIP: Only dress the salad just before serving and serve at room temperature.