Roasted butternut, baby corn and avo salad

Roasted butternut, baby corn and avo salad

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The combination of butternut and avo in this salad add a delicious sweet creaminess to the crunchy corn! Add a sprinkle of toasted pumpkin seeds for extra crunch and flavour

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 500 g butternut, peeled and cubed
  • Olive oil
  • 1 ripe avocado, cubed
  • 1 punnet baby corn, sliced in half lengthways
  • 100 g mixed baby leaves
  • 60 ml KNORR Creamy Sweet Chilli Dressing


  • Preheat oven to 200C
  • Place cubed butternut into a roasting tray and drizzle with olive oil then lightly season
  • Cover with tin foil then roast in the oven for 30-40 minutes or until tender and slightly charred. Mix frequently with a spoon during roasting
  • Remove butternut from the oven once roasted and allow to cool
  • Mix together the roasted butternut, cubed avocado, baby corn and baby leaves
  • Drizzle with KNORR Creamy Sweet Chilli Salad Dressing then transfer to a serving bowl and serve immediately