Roast butternut and cashew salad

Plant-based eating made deliciously easy with a nut, roasted butternut and avo salad.

Preparation time : 15 min Cooking time : 45 min Servings : 4
  • 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
  • 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.

Reprinted with permission of Zola Nene, follow her on Instagram | Facebook | Twitter