ROASTED BUTTERNUT SALAD WITH CRANBERRIES, PINE NUTS, KALE AVOCADO AND GOATS CHEESE
1 butternut, cut into cubes
2 tablespoons olive oil
salt and pepper to taste
For the salad:
4-6 cups fresh kale
½ cup cranberries
½ cup pine nuts
¼ cup crumbled goat cheese
1 avocado cut into small cubes
1 red onion finely sliced
For the dressing:
2-3 tablespoons olive oil
2-3 tablespoons raspberry vinegar
1 teaspoon Dijon mustard
¼ teaspoon brown sugar
salt and pepper to taste
Preheat the oven to fan 200°C.
Peel the butternut and cut it into small bite-sized pieces. Place the pieces into a roasting tin and drizzle with olive oil, sprinkle with the salt and pepper
Bake for about 20 to 30 minutes. Once it’s nice and soft, remove it from the oven and leave it to one side to cool. Arrange the kale, roasted butternut, cranberries, pine nuts, onion, avocado and goats cheese on a large platter.
For the dressing, whisk together all the ingredients then pour over the salad and serve.
Source and photo: Louise Venter
