Butternut, Avo & Coriander Salad

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In summer, the hot weather makes salads, sushi and smoothies really appealing, but in winter, the thought of cold salad leaves makes me want to die. Dramatic? Maybe. But true. Thoughts of pizza, pasta and curries drive me crazy during the cold days, so I need weeknight alternatives to avoid feeling like a disgusting blob by the weekend. (Weekends are fair game. Want to eat pizza for breakfast on the weekend? Go for it.) Roasted butternut is great as a winter salad base – warm, nutritious and pretty low maintenance in terms of prep. This ‘salad’ has  nice zing from the vinegar, and it’s quick and easy to toss together.

Butternut, Avo & Coriander Salad

500g butternut, cubed
2 avocados
7g fresh coriander leaves
3 tblsp olive oil
1.5 tblsp white wine vinegar
1 red chilli, diced, to garnish

Preheat the oven to 180°C. Toss the cubed butternut in 1.5 tblsp of olive oil (and some chilli flakes if you’re feeling adventurous) and roast for 30min until soft and starting to caramelise on the outside. Toss the warm butternut in the remaining olive oil and white wine vinegar, and combine with cubed avocado and (rinsed) coriander leaves. Garnish with sliced fresh chilli and/or chopped cashew nuts. Couldn’t be easier!

Note: if you’re feeling really lazy, you can steam/microwave-in-a-bag the butternut instead of roasting it. But be warned, the flavour isn’t nearly as good!

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