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Roasted butternut, baby corn and avo salad

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

1.1g

Energy (kJ)

502kJ

Energy (kcal)

120kcal

Carbohydrate incl. fibre (g)

6.3g

Carbohydrate excl. fibre (g)

2.8g

Sugar (g)

2.0g

Fibre (g)

3.5g

Fat (g)

10.9g

Saturated fat (g)

1.6g

Unsaturated fat (g)

8.5g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

153mg

Salt (g)

0.38g

Vitamin A (IU)

82IU

Vitamin C (mg)

5.3mg

Calcium (mg)

8mg

Iron (mg)

0.33mg

Potassium (mg)

267mg

Total

4.4g

2010kJ

480kcal

25.2g

11.1g

7.8g

14.1g

43.5g

6.2g

34.2g

23.9g

10.2g

0.0g

0mg

610mg

1.53g

328IU

21.2mg

33mg

1.31mg

1069mg

  • 500 g butternut, peeled and cubed
  • olive oil
  • 1 ripe avocado, cubed
  • 1 punnet baby corn, sliced in half lengthways
  • 100 g mixed baby leaves
  • 60 ml Knorr Creamy Sweet Chilli salad dressing