10 Dec Easy Butternut Salad
EASY BUTTERNUT SALAD
- Reheat the oven to 180°C. Place the butternut wedges into a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast the butternut for 35 – 45 minutes, or until cooked.
- Place the quinoa, basil pesto, vinaigrette dressing, mint, spinach leaves and pomegranate rubies into a mixing bowl. Toss lightly to combine.
- Arrange the butternut wedges, PEPPADEW® Jalapeño Halves and the quinoa mixture onto a serving platter. Garnish with extra fresh herbs.
- This makes a lovely vegetarian main dish or a side to grilled meats.