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Roasted butternut, baby corn and avo salad

Roasted Butternut, Baby Corn and Avo Salad 
  • 4 People
  • 50 min.
  • easy 
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. 
Ingredients
  • 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
Cooking Method

  1. Preheat oven to 200°C.

  2. Place cubed butternut into a roasting tray and drizzle with olive oil then lightly season.

  3. 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.

  4. Remove butternut from the oven once roasted and allow to cool.

  5. Mix together the roasted butternut, cubed avocado, baby corn and baby leaves.

  6. Drizzle with Knorr Creamy Sweet Chilli Salad Dressing then transfer to a serving bowl and serve immediately.

  • Nut Free
  • Dairy Free
  • Gluten Free

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