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This recipe was sent to us by Peta Wills

Ingredients

  • 500g butternut peeled and diced into plus minus 2cm cubes
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Salt and freshly ground black pepper

 For the vinaigrette:

  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1/2 tbsp minced shallots
  • 2 tsp Dijon mustard
  • salt and fresh black pepper

 For the salad:

  • 250g Rocket . Baby Spinach / Salad herb mix
  • 1/4 cup pumpkin seeds
  • 3 tbsp dried cranberries
  • 1/4 cup crumbled Gorgonzola

Method

Preheat the oven to 220°.

Toss butternut cubes in olive oil, honey, salt & pepper. Place on a baking sheet and roast for 20 – 25 minutes (give them a turn half way). When nice and tender, remove and allow to cool.

Meanwhile start on the vinaigrette: Combine vinegar, shallots, honey, mustard. Whisk in oil, add some salt & pepper to taste.

Place rocket spinach salad mix on a large flat dish (or whatever you have), place the butternut on top. Roast pumpkin seeds lightly in a pan with some oil (optional), and sprinkle on top with the cranberries and crumbled Gorgonzola.

Finally drizzle the dressing on top and serve immediately.

Delicious with seared Tuna and your favourite bottle of Chardonnay!

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