Roasted Butternut & Avocado Salad with Sour Cream Chive Drizzle

Roasted Butternut & Avocado Salad with Sour Cream Chive Drizzle (Woolworths-Style)

This Roasted Butternut & Avocado Salad is a hearty deli-style bowl inspired by the vibrant salads often found at Woolworths.


Sweet caramelised butternut is layered with a seasoned bean mix, bright pickled onions, creamy avocado, and finished with a rich sour cream and chive drizzle. The result is a colourful salad that balances warmth, freshness, creaminess, and subtle spice.


It’s perfect for meal prep, healthy lunches, or a satisfying plant-forward dinner bowl.

Roasted Butternut & Avocado Salad with Sour Cream Chive Drizzle

Healthythandi

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Mediterranean-Inspired / Deli-Style

Category

Grain & Bean Salad

A colourful deli-style salad with roasted butternut, beans, avocado, pickled onion, and a creamy sour cream chive dressing.

Roasted Butternut & Avocado Salad with Sour Cream Chive Drizzle

Ingredients

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    • 500 g butternut, cubed
    • 1 tbsp olive oil
    • ½ tsp cumin
    • ½ tsp ground coriander
    • ¼ tsp black pepper
    • ½ tsp salt
    • Small pinch sugar

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    • 1 cup black beans, drained if canned
    • 1 cup black-eyed beans
    • ½ cup sweetcorn
    • ½ tsp paprika
    • Pinch chilli flakes
    • Salt and black pepper

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    • ½ red onion, thinly sliced
    • 2 tbsp lemon juice or vinegar
    • Pinch salt

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    • ½ cup sour cream or crème fraîche
    • 1 tbsp lemon juice
    • 1 tsp Dijon mustard
    • 1 small garlic clove, grated
    • 2 tbsp chives, chopped
    • Pinch thyme
    • Salt and black pepper
    • Splash of water if needed to thin

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    • 1 avocado, sliced
    • 2 tbsp spring onion, chopped
    • 2 tbsp coriander, chopped

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    • Extra chilli flakes
    • Smoked paprika

    Method

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      1. Preheat the oven to 200°C.

      2. Place the cubed butternut on a baking tray and drizzle with olive oil.

      3. Season with cumin, ground coriander, black pepper, salt, and a small pinch of sugar.

      4. Toss until evenly coated and roast for about 25–30 minutes until caramelised and tender.

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      1. In a bowl combine the black beans, black-eyed beans, and sweetcorn.

      2. Season with paprika, chilli flakes, salt, and black pepper.

      3. Mix gently until evenly combined.

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      1. Place the thinly sliced red onion in a small bowl.

      2. Add lemon juice or vinegar and a pinch of salt.

      3. Toss gently and allow it to sit for about 10 minutes until lightly pickled.

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      1. In a bowl whisk together sour cream, lemon juice, Dijon mustard, grated garlic, chopped chives, thyme, salt, and black pepper.

      2. Add a splash of water if you prefer a thinner dressing consistency.

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      1. Layer the bean mixture into bowls or meal prep containers.

      2. Add the roasted butternut on top.

      3. Scatter the pickled onions over the salad.

      4. Add sliced avocado.

      5. Drizzle generously with the sour cream chive sauce.

      6. Finish with chopped coriander and spring onion.

      7. Serve immediately or store for meal prep.
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