Rasberry Balsamic Roasted Butternut, Spicy Chicken and Couscous Salad

Phew, what a mouthful! At the recent South African Food Bloggers Conference I received a bottle of Rasberry Balsamic Vinegar Reduction with Lemon Infused Olive Oil from Verlaque in my goody bag that I was itching to try out.

The salad is pretty much a combination of anything I could find in my fridge at the time. The result was very tasty, the olive oil flavour was subtle but definitely there although in my eyes you can't go wrong with butternut! For a salad you don't really need to be as precise with your ingredient quantities as with baking so the values I list are really only a rough estimate of what I used.

Rasberry Balsamic Roasted Butternut, Spicy Chicken and Couscous Salad
Serves 2

• 2 cups of Butternut cubed
  
• 1 cup of Baby Tomatoes
  
• 1 Purple Onion
  
• Handful of well aged cubed Gouda
  
• 2 cups of mixed leaves(Watercress, Rocket, Red Chard and Mizuna mix)
  
• 0.5 cup of raw couscous prepared according to instructions on packet
  
• 4 Cooked Chicken breasts
  
• Verlaque Splash Rasberry Balsamic Vinegar Reduction with Lemon Infused Olive Oil
  

1. Toss the butternut and tomatoes in some of the olive oil. Place them in an ovenproof dish and roast at 200 degrees celcius for about 30 minutes.
   
2. Cut the onion into rings and fry slowly until soft and sweet.
   
3. Toss the leaves in olive oil just before the butternut is done.
   
4. Assemble your salad however you like!
   

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