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
- 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
- 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:
- 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
- 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.
- For the salad, combine all the ingredients with the butternut on a serving dish. Serve with the dressing.