Continental salad with buttercup & croutons


  • 1 pack LeaderBrand Continental Salad
  • 1 cup buttercup squash
  • 2 slices seed bread
  • 2 Tbsp olive oil
  • 1/2 tsp garlic salt
  • 1 punnet cherry tomatoes
  • 1 handful snow pea sprouts
  • 1 handful basil leaves
  • Salt & pepper to season


Preheat oven to 180ºC. Peel buttercup and cut into 2cm pieces. Place in roasting pan with half the oil and season with salt and pepper. Cook for 20-25 minutes until soft and lightly browned. Once done, set aside.

To make the croutons, cut the bread into 2cm cubes and in a roasting dish combine with the remaining oil and the garlic salt. Cook in the oven for about 10 minutes or until crispy and golden, checking regularly so as not to burn.

Arrange the salad pack in a large salad bowl or platter, setting the enclosed dressing aside. Top with halved cherry tomatoes, croutons, buttercup pieces, snow pea sprouts, and basil leaves. Before serving, drizzle with dressing.

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