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#WFD – Roasted butternut, baby corn and avo salad
Drizzle with KNORR Creamy Sweet Chilli Salad Dressing then transfer to a serving bowl and serve immediately
POLOKWANE – Did you know that salad doesn’t have to include lettuce, cucumber and tomato?
What’s for Dinner gives a different twist on a salad with this delicious recipe.
The combination of butternut and avo in this salad add a delicious sweet creaminess to the crunchy corn. They also suggest adding a sprinkle of toasted pumpkin seeds for extra crunch and flavour.
Ingredients
- 500g butternut, peeled and cubed
- olive oil
- 1 ripe avocado, cubed
- 1 punnet baby corn, sliced in half lengthways
- 100g mixed baby leaves
- 60ml KNORR Creamy Sweet Chilli Salad Dressing
Method
- 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

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