Butternut is covered in a tasty dukkah coating before being roasted until crisp and golden. Served with a loaded salad of sweet, dried cranberries & tangy baby tomatoes – who said the perfect salad doesn’t exist? This bejeweled dish is sided with warm pita pockets & crowned with macadamia yoghurt. A recipe fit for royalty!
Dukkah Butternut & Cranberry Salad
Dukkah Butternut & Cranberry Salad
with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Tomatoes
- Balsamic Vinegar
- ButtaNutt Macadamia Nut Yoghurt
- Butternut
- Dried Cranberries
- Fresh Mint
- Old Stone Mill Dukkah Spice
- Onion
- Pita Bread/s
- Pita Breads
- Salad Leaves
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
DUKKAH Butternut
Preheat the oven to 200°C. Spread the Butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LENTIL LOVIN’
Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted Butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Dukkah Butternut & Cranberry Salad?
The preparation time for Dukkah Butternut & Cranberry Salad with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt is between 25 and 35 minutes.
What is the total time required to make Dukkah Butternut & Cranberry Salad with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt?
The total time required to make Dukkah Butternut & Cranberry Salad with cranberries, toasted pitas & ButtaNutt macadamia nut yoghurt is between 40 and 50 minutes.
How many servings does Dukkah Butternut & Cranberry Salad provide?
4 servings
What are the main ingredients in Dukkah Butternut & Cranberry Salad?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Macadamia Nut Yoghurt, Butternut, Dried Cranberries, Fresh Mint, Old Stone Mill Dukkah Spice, Onion, Pita Bread/s, Pita Breads, Salad Leaves, Tinned Lentils
What is the nutritional information of Dukkah Butternut & Cranberry Salad?
Calories: 755, Carbs: 130 grams, Fat: grams, Protein: 26.9 grams, Sugar: 21 grams, Salt: 424 grams
How do I prepare Dukkah Butternut & Cranberry Salad?
LENTIL LOVIN’: Place the lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy. GRAB THE PLATES: Pile up the dukkah roasted butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the yoghurt. Sprinkle over the mint and the remaining cranberries. Delish, Chef! DUKKAH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut and the onion on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PITA PARTY: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside. SALAD CITY: In a salad bowl, combine the balsamic vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Just before serving, add the salad leaves, the baby tomatoes, the roasted lentils, and ½ the cranberries. Toss until fully coated in the dressing.
What should be prepared from my kitchen to make Dukkah Butternut & Cranberry Salad?
Baby Tomatoes, Balsamic Vinegar, ButtaNutt Macadamia Nut Yoghurt, Butternut, Dried Cranberries, Fresh Mint, Old Stone Mill Dukkah Spice, Onion, Pita Bread/s, Pita Breads, Salad Leaves, Tinned Lentils
How many calories does Dukkah Butternut & Cranberry Salad have?
755 calories
How much fat content does Dukkah Butternut & Cranberry Salad have?
grams
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