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To Prep:

  • Butternut 1.5 kg
  • Onions, red 500.0 g
  • Walnuts, halved 100.0 g

To Cook:

  1. To Prep:

    20 minutes
    • Preheat the oven to 160°C.
    • Peel and deseed the butternut and cut into half moons.
    • Peel the red onions and cut into quarters.
    • Toast the walnuts
  2. To Cook:

    30 minutes
    • Place the butternut, red onion, oil, Robertsons Veggie Seasoning and honey in a roasting dish and toss together well. Roast in the preheated oven for 30 minutes. Remove from the oven and set aside to cool.
    • Pour the Hellmann's Honey and Mustard Dressing over the vegetables and toss together with the walnuts and rocket leaves.
  3. To Serve:

    • Serve alongside roast chicken or turkey.
  4. Top Tip:

    • Add a twist to this wholesome salad with extra roughly chopped coriander and chicken pieces.