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Roasted Peri-Peri Glazed Butternut Squash and Sweet Potato Salad

The name says it all! The cool, crisp greens and spicy butternut squash and sweet potatoes make this a salad for all the seasons! Proceed with caution: while eating this perfect mix of crunch, spice, and sweet, you might forget that you are eating a salad!

Makes 4 servings


  • 3 cups butternut squash pieces (cut into 1-inch pieces)

  • 2 medium Sweet Potatoes (peeled and cut into 1-inch pieces)

  • 4 cups mixed greens (spinach, arugula, red chard, green leaf lettuce)

  • 2 ripe D'anjou pears

  • 1/4th cup roasted pecans

  • 1/4th cup sunflower seeds

  • 1/2 cup mozzarella Fresca, cubed

  • 10-15 cranberries

  • 1 1/2 tsp olive oil

  • 1 tbsp red chili powder

  • 4 tbsp fresh lemon juice

  • 4 tbsp Nando's medium-hot Peri-Peri Sauce (or hot sauce of your choice! Peri-Peri, also known as African Bird's Eye Chili, is the main ingredient in the sauce but Nando's version is one of our favorites!)

  • salt and pepper to taste


  1. Preheat the oven to 400 F.

  2. In a bowl, mix butternut squash pieces, salt, pepper, red chili powder, and 1 tsp olive oil. Transfer to a 9-inch ovenproof baking dish.

  3. In the same bowl, add sweet potato pieces, salt, pepper, and 1/2 tsp olive oil. Transfer to another small ovenproof dish.

  4. Place both dishes in the oven and bake for 10 mins, or until grilled and soft. Remove and sprinkle half of the Peri-Peri sauce on each dish. Mix well.

  5. Chop pears into one-inch pieces. In a large salad bowl, add mixed greens, cranberries, chopped pears, 1/2 of the pecans and sunflower seeds. Drizzle lemon juice. Sprinkle salt and pepper just before serving.

  6. Serve the salad base topped with butternut squash and sweet potatoes. Garnish with cheese, sunflower seeds, and pecans. Enjoy!

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