Roasted Butternut 7 Colours Salad

Healthy, Quick & Easy, Snacking
Beginner

This Roasted 7 Colours Salad made with our Butternut & Spinach Balls is a celebration of colour, texture and plant-based goodness. Roasted beetroot, carrots, sweetcorn and red onion are layered over nutty, slow-cooked sorghum with baby spinach, then topped with the golden Butternut Balls. A vibrant celery leaf and lemon dressing ties everything together. It's the recipe to reach for when you want something nourishing, impressive and easy.

Serves: 4

Prep Time: 15 minutes

Cooking Time: 1 hour

Ingredients

Roasted Salad

12 Fry’s Butternut & Spinach Balls
200g beetroot, scrubbed
5g fresh thyme and rosemary
200g carrots, halved
1 cup sorghum
2 mielies
1 red onion, quartered
200g baby spinach

Celery Leaf Dressing

20g celery leaves
¼ cup olive oil
1 lemon, juiced
Salt and pepper, to taste

To Serve

150g vegan feta (optional)
¼ cup toasted pumpkin seeds

Method

Preheat the oven or air fryer to 180°C.
Tear off a large piece of foil and place it on a baking tray. Arrange the beetroot and carrots in the centre, drizzle with olive oil, season with salt and pepper, and add the thyme and rosemary.
Seal the foil tightly to create a parcel. Roast for 1 hour in the oven or about 40 minutes in the air fryer.
Meanwhile, rinse the sorghum and place it in a saucepan with 3 cups of salted water. Bring to the boil, cover, reduce the heat and simmer for about 1 hour, or until tender. Drain any excess water and transfer to a serving platter.
About three-quarters through the beetroot cooking time, add the mielies, red onion and Fry’s Butternut & Spinach Balls to the oven or air fryer. Drizzle lightly with olive oil and continue cooking for a further 15 minutes in the oven or 8 minutes in the air fryer.
Allow the beetroot to cool slightly, then peel, quarter and add it to the cooked sorghum.
Slice the kernels from the roasted mielies and add them to the sorghum along with the roasted onion and baby spinach. Toss gently to combine.
For the dressing, blend the celery leaves, olive oil and lemon juice until you have a pesto-like consistency. Season with salt and pepper to taste.
Top the salad with the Fry’s Butternut & Spinach Balls, drizzle over the dressing and garnish with vegan feta and toasted pumpkin seeds before serving.

Serving suggestion: Enjoy warm or at room temperature as a hearty main meal or colourful side dish.

What is sorghum and how do I cook it?

Sorghum is a nutty, gluten-free grain popular in South African cooking. Rinse it well, then simmer in three times its volume of salted water for about an hour until tender. It makes a hearty, wholesome base for grain salads like this Easy Veg recipe.

What are Fry’s Butternut & Spinach Balls?

Fry’s Butternut & Spinach Balls are a delicious, hearty base of roasted butternut and spinach, with chickpeas, carrots and fragrant spices all rolled into perfectly convenient and healthy bite sized balls. The product is soy-free and made with simple, clean ingredients plus they are high in fibre and packed with veggies.