Butternut Salad
With rocket
Level
Easy
Time
60 Min
SErves
6 – 8
Ingredients
For the salad:
1 butternut, peeled and diced
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 packet wild rocket (100gr)
1 red onion, halved and sliced
100g pecan nuts, chopped and lightly toasted
150g feta cheese, diced
1 Medjool date, pitted and diced
1 tablespoon pumpkin seeds
1 apple, halved and sliced
For the dressing:
3 tablespoons red wine vinegar
1 tablespoon raw honey
1 tablespoon Dijon mustard
⅓ cup avocado oil
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Pre-heat the oven to 180˚C.
Place the diced butternut in a bowl. Add the olive oil and season with salt and black pepper. Stir until evenly coated.
Transfer the butternut to an oven tray and bake for 30 – 40 minutes or until fork-tender. Remove the tray from the oven and let it cool at room temperature.
To prepare the dressing, add all the ingredients to a small food processor bowl. Process until well combined and emulsified.
Arrange the rocket evenly on a large salad serving plate. Dress the salad leaves with half of the dressing.
Layer the cooled butternut pieces over the rocket. Top it with the red onion slices, pecan nuts, feta cheese and diced dates. Sprinkle over the pumpkin seeds.
Stick the apple slices into the salad so the slices are standing out vertically.
Drizzle the rest of the dressing over the salad and serve.