Easy Butternut Salad

EASY BUTTERNUT SALAD

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SERVING

6 pieces

PREP TIME

10 minutes

COOK TIME

45 minutes

SERVING

6 pieces

PREP TIME

10 minutes

COOK TIME

45 minutes

Ingredients

  • 1 small butternut, cut into wedges, seeds removed
  • 15 ml olive oil
  • salt and pepper
  • 100 g quinoa or bulgur wheat, cooked and drained
  • 30 ml basil pesto
  • 30 ml vinaigrette dressing
  • 30 ml fresh mint leaves
  • 50 g fresh baby spinach leaves
  • 50 g pomegranate rubies
  • 12 PEPPADEW® Jalapeño Halves

Method

  • 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.

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