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Roast butternut and cashew salad


Roast butternut and cashew salad

Ingredients 14
Servings 4
Time 15 min

Ingredients

  • 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
 

Method

45 min
 

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

 

Read more on: zola nene  |  salad
 

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