Roast butternut and cashew salad
Plant-based eating made deliciously easy with a nut, roasted butternut and avo salad.
- 1 kg butternut
- salt and pepper - to taste
- 1 tsp chilli flakes
- 2 Tbs fresh thyme, chopped
- 2 Tbs olive oil
- 2 Tbs maple syrup
- 80 g rocket, wild
- 2 avocado, peeled and diced
- 50 g cashew nuts, salted
- FOR THE DRESSING
- 1/2 red onion, finely chopped
- 2 cloves garlic, crushed
- 4 Tbs maple syrup
- 1/4 cup balsamic vinegar
Preheat oven to 180 degrees.
Toss together butternut, salt, pepper, thyme, olive oil and maple syrup. Roast until tender and beginning to char around the edges – about 45 minutes.
Whisk together red onion, garlic, maple syrup and balsamic vinegar then pour over cooked butternut and toss together. Leave to cool to room temperature.
Toss cooled butternut and rocket then place onto serving platter.
Top with avocado then sprinkle with cashew nuts.