Warm Butternut and Sweet Potato Salad Recipe

When the weather is at an in-between stage; perhaps too cool for salads, but not warm enough for just hot cooked vegetables. Combine them and enjoy!


Prep Time

15 minutes

Cooking Time

30 minutes



Recipe Ingredients

  • ½ pack SPAR Freshline green beans (175 g)
  • 3 pouches SPAR Freshline butternut & sweet Potato Veg For Two
  • SPAR olive oil
  • 250 g pack SPAR diced bacon
  • 3 cloves garlic, chopped
  • 1 red chilli, deseeded and finely slivered
  • 15 ml SPAR Coriander, Ginger and Chillies pesto
  • 1 large Granny Smith apple, sliced into paper-thin half-slices
  • 100 g SPAR peri-peri roasted cashews
  • 250 ml SPAR grated cheddar cheese
  • ½ pack SPAR Freshline garlic&herb croutons (40 g)

Recipe Method

  1. Pre-heat the oven to 190 º C.
  2. In an oven dish, toss the beans and the butternut & sweet potato cubes with enough olive oil to lightly coat them. Scatter in the bacon, garlic and chilli.
  3. Cover with the matching oven dish lid or a sheet of foil, and roast for 15 minutes. Remove the cover, toss ingredients lightly, then roast for a further 15 minutes.
  4. Lightly stir in the pesto. Keep warm.
  5. When ready to serve, slice the apples and add into the warm salad with the cashews, grated cheese and croutons. Serve immediately.

Hints & Tips

Do not prepare the apple slices until the last minute, as they will not retain their colour or crispness which is appealing as a crunchy contrast to the tender vegetables.