Ingredients
Ingredients for 10 servings:
- 1.2 kg Ardo Butternut
- 100 g Ardo Spring onion
- 5 g Ardo Chili
- 100 ml olive oil
- 1 lemon
- 100 g dried cranberries
- 100 g pecans
- 1 head oak leaf salad
- 2 tbsp maple syrup
- salt and pepper
Allergens
Nuts
Preparation
- Spread the butternut in a baking dish, season with salt and pepper, and briefly bake in a hot oven 220°C - 10min.
- Wash and dry the salad.
- Make a dressing from olive oil, chilli, spring onion, lemon juice, zest and maple syrup.
- Mix the cold or lukewarm butternut with the dressing.
- Arrange the butternut on the lettuce.
- Finish off with dried cranberries and pecans.
