For the Salad:
•1 small butternut squash, peeled and cubed
•2–3 medium carrots, sliced
•2 sweet potatoes, cubed
•2–3 baby beets, peeled and quartered (optional)
•2 tablespoons Wilson’s Avocado Oil
•1 teaspoon sea salt
•½ teaspoon cracked black pepper
•½ teaspoon ground cumin or smoked paprika (optional)
•2 large handfuls baby spinach, rocket, or mixed greens
•½ cup crumbled feta cheese (optional)
•Toasted pumpkin seeds or sunflower seeds (for garnish)
For the Avocado Oil Vinaigrette:
•3 tablespoons Wilson’s Avocado Oil
•1 tablespoon lemon juice (or balsamic vinegar if preferred)
•1 teaspoon Dijon mustard
•1 teaspoon honey or maple syrup (optional for sweetness)
•Salt and pepper to taste
👩🍳 Method:
1.Preheat your oven to 200°C (fan 180°C).
2.Toss the butternut, carrots, sweet potatoes, and beets in Wilson’s Avocado Oil, salt, pepper, and cumin or paprika if using.
3.Spread the vegetables on a baking tray in a single layer and roast for 30–35 minutes, stirring halfway, until golden and tender.
4.Meanwhile, whisk together the vinaigrette ingredients until emulsified.
5.Once the veggies are ready, let them cool slightly for 5–10 minutes.
6.In a large bowl, gently toss the roasted vegetables with the fresh greens and drizzle over the vinaigrette.
7.Top with crumbled feta and toasted seeds for crunch and serve warm.
✨ Serving Suggestions:
•Perfect as a hearty standalone meal.
•Add grilled chicken or chickpeas for extra protein.
•Lovely as a side for autumn braais or Sunday lunches.
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