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Roast Butternut, Cashew and Balsamic Salad
- 1kg diced butternut
- Salt and pepper
- 1 tsp chilli flakes
- 2 Tbsp chopped fresh thyme
- 2 Tbsp olive oil
- 80g wild rocket
- 2 avocadoes, peeled and diced
- 150g salted cashew nuts
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 4 Tbs honey
- 1/4 cup balsamic vinegar
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Preheat oven to 180 degrees.
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Toss together butternut, salt, pepper, thyme and olive oil. Roast until tender and beginning to char around the edges – about 45 minutes.
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Whisk together red onion, garlic, honey and balsamic vinegar then pour over cooked butternut and toss together.
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Leave to cool to room temperature.
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Toss cooled butternut and rocket then place onto serving platter.
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Top with avocado then sprinkle with cashews.
This salad looks delicious! Is it from a particular African country? Thanks