The perfect salad for a bright spring day

Butternut and Avo Salad

This recipe was given to me by a friend and everyone loves it – there’s never any leftover! A deep orange, dry butternut is best for this.

Butternut and Avo Salad.jpg

1 butternut, peeled & cut into 2cm dice

Sunflower/olive oil

Cinnamon powder

Brown sugar

4 avos peeled & diced, sprinkled with lemon juice


¼ cup Sweet Chilli Sauce

2 Tbl balsamic vinegar

1 tsp brown sugar

1 Garlic clove, crushed

Handful mint leaves, chopped

Salt & coarsely ground black pepper

½ cup roasted cashews or pecans

Toss the butternut with the oil, cinnamon and sugar and roast at 200ºC until brown and caramelised and just tender. Turn cubes occasionally while cooking. Allow to cool.

Layer the butternut and avo in the serving bowl, seasoning with salt and pepper.

Mix the dressing ingredients together and stir in the mint.

Just before serving, pour the dressing over the salad and sprinkle with the coarsely chopped nuts.


When I couldn’t get avos I replaced them with roasted Brinjal and Red and Yellow Peppers. It was delicious too!

Also good served on a bed of Rocket.