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Roast Butternut, Baby Spinach and Avo with Curry Dressing

  • Prep: 20 minutes
  • Cook: 25 minutes + cooling
  • Ready in: 45 minutes + cooling
  • Serves 6-8 as a side or 3-4 as a main

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Recipe

Ingredients:
  • 500 g butternut cubes
  • Avocado or olive oil for drizzling
  • Salt and pepper
  FOR THE DRESSING
  • 30 ml (2 tbsp) avocado or olive oil
  • 60 ml (¼ cup) white wine vinegar
  • 5 ml (½ tbsp) curry powder
  • 30 ml (2 tbsp) brown sugar
  • 5 ml (½ tbsp) soy sauce
  FOR THE SALAD
  • 1 avocado, cubed
  • 2 handfuls baby spinach
  • Handful salted peanuts, roughly chopped
  • 125 ml (½ cup) sultanas
  • 125 ml (½ cup) feta, cubed

Description

Method:
  1. Preheat the oven to 180°C. Pack the butternut on a roasting tray and drizzle with oil. Season with salt and pepper. Roast for about 25 minutes or until cooked. Cool slightly
  2. For the dressing, heat all the ingredients in a small saucepan on medium, stirring, for about 3 minutes or until the sugar has dissolved. Cool. Season with salt and pepper.
  3. For the salad, combine all the ingredients with the butternut on a serving dish. Serve with the dressing.