Maple Roasted Pumpkin Salad with Vegan Cashew Dressing

Ingredients

Dressing:

1 1/2 cups cashews
1/2 cup almond milk
1/2 cup water
3 garlic cloves, roasted
3 tsp mustard
4 Tbs pure maple syrup (preferably amber syrup for its rich taste)
2 Tbs olive oil
Juice of one lemon
Pinch of salt

Salad:

1/2 pumpkin, cut into slices
1 Tbs olive oil
3 Tbs pure maple syrup (preferably amber syrup for its rich taste)
1/2 tsp salt
1/2 tsp black pepper
4 cups kale, cooked and chopped
2 cups rocket leaves
1/2 cup feta cheese, crumbled
1/4 cup pomegranate seeds
4 Tbs roasted cashew nuts, chopped
4 Tbs mint, chopped

Method

Dressing:

Place all ingredients in a blender jug then blend until combined, occasionally using a spatula to remove mixture from the sides of the jug. If the dressing is too thick, add a little more water.

Salad:

Preheat oven to 200 C and line a baking tray with baking paper.?

Toss the pumpkin in a bowl with the olive oil, maple syrup, salt and pepper.

Spread the pumpkin onto the baking sheet and roast in the oven for 35–40 minutes.

Remove and leave to cool.

In a large mixing bowl, add the pumpkin, kale, rocket, feta, pomegranate seeds, cashew nuts and mint.

Pour the dressing onto the salad and toss it all together well.

Season with additional salt and pepper if desired.

Credits: Maple from Canada

Photo Credits: Maple from Canada