Spiced Butternut Squash, Avocado and Hazelnut Salad with Ballymaloe Classic French Dressing

Butternut Squash Salad
  • Cooking Time: 1 hr
  • Serves: 4
  • Allergens: contains mustard

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This colorful salad is delicious on its own or under a freshly roasted chicken. You decide!

This recipe is courtesy of Roberta Harrington.


  • 1 Butternut squash
  • Half teaspoon medium curry powder
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tbsp. honey
  • 1 tsp dried rosemary (or half teaspoon of freshly chopped).
  • Black pepper
  • Salt
  • 3 tbsp. rapeseed oil
  • 16 cherry tomatoes halved (season with a sprinkle of salt, pepper and sugar).
  • 2 large avocados
  • 1 cup toasted, skinned roughly chopped hazelnuts
  • 250g mixed leaves
  • 4 tbsp. Ballymaloe Classic French Dressing

Dietary Suitability

  • Dairy Free
  • Gluten Free
  • Suitable for Vegetarians


  1. Preheat oven to 200*.
  2. In a large bowl mix the honey, rapeseed oil, curry powder, cinnamon, paprika, rosemary, salt, and pepper to taste, mix well.
  3. Chop the squash into 1” cubes leaving the skin on. Add to the bowl and toss in the flavored oil to coat evenly. Place on a roasting tray and roast for 45minutes or until fully cooked and golden. Allow to cool slightly.
  4. Prepare the avocados, half, stone, peel, and slice. Toss in a drizzle of Ballymaloe Classic French Dressing to prevent discoloration.
  5. Dress the leaves with Ballymaloe Classic French Dressing.
  6. Then begin to assemble. Place the dressed leaves on the base, top with the halved cherry tomatoes, sprinkle over the hazelnuts, scatter the roasted squash, sliced avocado.
  7. Finish with a few grinds of freshly cracked black pepper and then a generous drizzle of Ballymaloe Classic French Dressing.
  8. Dig in!

  • Cooking Time: 1 hr
  • Serves: 4
  • Skill: easy/medium
  • Allergens: contains mustard

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