Zola Nene’s roast butternut and cashew salad

Name: Zola Nene's roast butternut and cashew salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 kg butternut; sea salt and freshly ground black pepper to taste; 1 tsp dried chilli flakes; 2 fresh thyme chopped; 2 maple syrup; 80 g wild rocket; 2 avocado peeled and cubed; 50 g cashew nuts salted; for the dressing; 1/2 red onion finely chopped; 2 garlic cloves, crushed; 4 maple syrup; 1/4 cup vinegar balsamic

4 servings Prep: 15 mins, Cooking: 45 mins

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

By Food24 February 05 2020

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Zola Nene’s roast butternut and cashew salad

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Ingredients (13)

1 kg	butternut
	sea salt and freshly ground black pepper — to taste
1 tsp	dried chilli flakes
2	fresh thyme — chopped
2	maple syrup
80 g	wild rocket
2	avocado — peeled and cubed
50 g	cashew nuts — salted
	for the dressing
1/2	red onion — finely chopped
2	garlic — cloves, crushed
4	maple syrup
1/4 cup	vinegar — balsamic

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Method:

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