Roasted Butternut, Baby Corn and Avo Salad
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.
Feeds
4People
Preparation time
50Min.
easy
Ingredients
- ungrouped
- 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 Salad Dressing
Preparation method
- ungrouped
- Preheat oven to 200°C.
- 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.
Nutrition
- Nut Free
- Vegan
- Vegetarian
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