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Butternut Salad

This vibrant and wholesome Butternut Salad serves 8 and combines roasted butternut, baby spinach, toasted nuts, feta, and dried cranberries for a delicious balance of flavors and textures. Tossed in a zesty honey-lemon mustard dressing, this nutrient-packed dish is perfect as a side or a light meal. Simple to prepare and bursting with color, it’s a must-try for any occasion!

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Ingredients:

  • 1kg Roasted butternut
  • 2 tbsp olive oil
  • 1/2 tsp salt and pepper SALAD:
  • 200g baby spinach (or rocket)
  • 1/2 red onion , finely sliced
  • 1/2 cup mixed nuts, toasted
  • ½ round feta , crumbled
  • 1/2 cup dried cranberries

Honey Lemon Mustard Dressing:

  • 3 tbsp lemon juice
  • 5 tbsp extra olive oil
  • 5 tbsp honey
  • 2 tsp Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper

Method:

  1. Preheat oven to 200°C.
  2. Shake Dressing ingredients in a
  3. Toss sweet the butternut with olive oil, salt and pepper, spread onto
  4. Roast for 20 minutes, flip, then roast for a further 5 minutes until golden on
  5. Place baby spinach, onion and half almonds in a Drizzle with 2 tbsp Dressing, toss.
  6. Spread spinach on serving Top with roasted butternut and cranberries.
  7. Drizzle with remaining Dressing, then top with feta and remaining Serve!

SERVES: 8