Roast butternut and cashew salad

This delicious meal is perfect for lunch time!




PREP TIME 20mins

COOK TIME 20mins


Roast butternut and cashew salad

  • 1kg diced butternut
  • Salt and pepper
  • 1 tsp chilli flakes
  • 2 Tbs chopped fresh thyme
  • 2 Tbs olive oil
  • 2 Tbs Maple Syrup
  • 80g wild rocket
  • 2 avocadoes, peeled and diced
  • 50g salted cashew nuts

For the dressing:

  • ½ red onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 Tbs Huletts Maple syrup
  • ¼ cup balsamic vinegar


  1. Preheat oven to 180 degrees.
  2. Toss together butternut, salt, pepper, thyme, olive oil and maple syrup. Roast until tender and beginning to char around the edges – about 45 minutes.
  3. Whisk together red onion, garlic, maple syrup and balsamic vinegar then pour over cooked butternut and toss together. Leave to cool to room temperature.
  4. Toss cooled butternut and rocket then place onto serving platter.
  5. Top with avocado then sprinkle with cashew nuts.

Top tips

Boost yourself!

Give your body the boost it needs with the natural goodness of blueberries and beetroot, lemon and ginger, or even kale and turmeric - all of which are known for their cleansing properties.

Keep it clean.

Avoid bacteria build up on your cutting board. Cut a lemon in half and coat the exposed side with coarse salt. Then, use it to scrub your cutting board and rinse clean.



8 March 2021

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g