Honey Roasted Cashew and Pumpkin Salad


This recipe is dedicated to the BFF, Tess. I don't know how many Saturday's we spent down at the Nelson Market searching for 'The Nut Man' and his delicious honey roasted cashews and almonds. I promise you these cashews taste just as good! They are added into the salad for this recipe but i often just make them by themselves and have them stored for snacks. They taste so good!

This is my absolute favourite salad. It's my go to dish that i always make when i need to take a plate to a BBQ or a potluck dinner and it always goes down a treat. I often have this salad for lunch or a pre/post work out snack because pumpkin is full of vitamins, minerals, fiber, and antioxidants. You could also have it as a side salad with dinner.  

It seems like a random mix of ingredients and i have no idea how i came up with this recipe, i think because i love each one of these ingredients equally i thought they must all taste great together and you know what.... they do!

Ingredients

1/2 of a butternut squash or pumpkin (peeled and chopped)
1 teaspoon (heaped) of coconut oil
A pinch of salt and pepper
100 g of raw cashew nuts
1 tablespoon of raw honey (or maple syrup)
2 handfuls of baby spinach
Feta (i use about 3-4 slices and crumble it into the salad)
Method


PUMPKIN/SQUASH

1. Preheat the oven to 180 degrees.

2. Peel and cut the squash/pumpkin to small pieces (see picture).

3. Place squash/pumpkin pieces onto an oven tray with the coconut oil and salt and pepper. Bake in the oven for around 30 minutes. Once cooked take out of the oven and allow to cool.






CASHEWS

1.  Line a baking tray with baking paper and tip cashews on top.

2. Pour the honey over the cashews and stir with a fork (making sure all cashews are covered).

3. Roast in the oven for 10 minutes. Stir and check on them occasionally while cooking as they tend to burn easily.

4. Once they are a golden colour take them out of the oven and leave to cool. Make sure they are spread out otherwise they will all stick together.





SALAD

1. Put the spinach into a large bowl.

2. Cut up the feta and crumble into the spinach.

3. Add the cooled pumpkin and the cooled cashews.

4. Toss the salad.


Enjoy x









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