Roasted Butternut Salad
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 small butternut squash, peeler, seeded and cupbed
- 1 avocado
- ¼ cup walnuts
- 2 Tablespoons red onion, finely minced
- ¼ cup macadamia ricotta*
- 4 cups baby kale
- 1 cup macadamia nuts
- juice of ½ lemon
- salt and pepper to taste
- ¼ cup pumpkin seed oil or DHA flax oil
- 2-3 Tablespoons balsamic vinegar
- pinch of salt
- salt and pepper to taste
- Pre-heat the oven to 350 F.
- Peel, seed and cube the squash. Toss in a few Tablespoons olive oil and place on a baking sheet.
- Roast for 20-30 minutes or until tender. Remove from the oven and allow to cool before eating in the salad.
- Seed and cube the avocado.
- Crush the walnuts and set aside.
- Arrange the baby kale or other greens in 4 bowls. Top with avocado, butternut squash, red onion, walnuts and macadamia ricotta.
- Soak the macadamia nuts in filtered water over night.
- Rinse and place the nuts in a food processor with the lemon juice and puree until smooth.
- Add more water as necessary to achieve the desired texture.
- Season with salt and pepper to taste.
- Whisk together the oil and vinegar and season to taste with salt and pepper.
- Add the
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-butternut-salad/
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