Zola Nene’s roast butternut and cashew salad

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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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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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

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