Autumn salad with roast vegetables and miso cashew dressing
Autumn salad with roast vegetables and miso cashew dressing
Fall into the flavours of autumn with a beautiful vegetarian recipe that showcases the best of the season's organic produce. Savour the rich and savoury roasted root vegetables baked in umami rich miso drizzled with a creamy cashew dressing. Topped with crunchy pepitas and black sesame seeds, this dish is as satisfying to the eyes as it is to the palate. Meal prep a big batch for healthy lunches throughout the week and add your choice of protein for a protein-packed meal that's sure to impress
Ingredients:
1/2 Pumpkin, cut into cubes
2 Sweet Potato, cut into cubes
1 Beetroot, cut into cubes
1 bulb garlic, cut in half, plus 2 cloves, grated
1 cup parsley leaves
2 cups rocket leaves
2 avocados, peeled & cut into wedges
Black sesame seeds
4 tbsp olive oil
2 tsp black pepper
1/2 lemon, juiced
1 cup Raw Cashews
4 tbsp Nutra Organics Vegetable Broth - Miso Ramen
2 tsp Pink Himalayan Crystal Salt
1/4 cup Pepitas
Instructions:
- Preheat oven to 200°C.
- Add sweet potato, pumpkin, beetroot and garlic bulb halves into a roasting tray.
- Combine 2 tbsp Nutra Organics Vegetable Broth Miso Ramen, 2 tbsp olive oil, 1 tsp salt, 1 tsp pepper in a small bowl and whisk, then pour over vegetables, mix through and bake for 30 minutes or until softened and caramelised.
- Meanwhile, add boiling water to cover 1 cup of cashews and soak for 5 minutes, then add to a blender with 2 tbsp Vegetable Broth Miso Ramen, lemon juice, 2 garlic cloves, 2 tbsp olive oil, salt and ½ cup water, blend until smooth.
- Once vegetables are finished roasting combine with rocket and parsley on a large serving board, drizzle over the miso cashew dressing and sprinkle over pepitas and black sesame seeds.
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