Raw butternut and apple salad with Verlaque gooseberry dressing

Raw butternut and apple salad with Verlaque gooseberry dressing

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 15 minutes
  • 5 minutes
  • Oldenburg Chenin Blanc 2012


  • 2 Granny Smith apples
  • 1 butternut, peeled and grated
  • 1 x 200 g gooseberries punnet
  • 6 T Verlaque Cape Lemon, Olive Oil and Gooseberry Balsamic Reduction
  • 100 g pecan nuts
  • Sea salt and freshly ground black pepper, to taste
  • Woolworths microgreens, to garnish

Cooking Instructions

Thinly slice, then chop, the apple to resemble matchsticks. Place in a mixing bowl with the butternut.

Halve the gooseberries, add to the gooseberry reduction and combine with the butternut and apple.

Finely grate the pecan nuts over the salad, season to taste and garnish with Woolworths microgreens.

Cook's note: Verlaque reductions are available from selected Woolworths stores around the country.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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