Roasted Butternut and Chickpea Salad with Creamy Cashew Dressing


Prep Time
10 minutes

Cooking Time
35 minutes

Total Time
45 minutes



– 1/4 butternut; peeled, seeds removed, sliced or cut into cubes
– 1 tin chickpeas, drained and rinsed
– 1 Tbsp smoked paprika
– olive oil
– 300g – 400g baby kale/ Calvolo nero kale, rinsed, stems removed and leaves torn into bite sized pieces
– 2 ripe avocados, pip removed, flesh – scooped
– 50g Pumpkin seeds, toasted
– 100g Cashew nuts, soaked overnight (or for 1 hour in hot water)
– 2 tsp OhMega tahini
– Salt and pepper


1. Preheat the oven to 180°C, place the chickpeas and butternut onto a baking tray, drizzle lightly with olive oil and sprinkle with paprika, salt and pepper and place into the oven with the butternut.  Roast for between 20-30 minutes or until the chickpeas are crunchy and the butternut is tender.
2. For the cashew nut cream, drain off the water and blitz the cashews in a food processor until smooth. Add the tahini and 1/4 C of water to loosen the mixture. If you feel the mixture is still to stiff, gradually add more water, then season with salt and pepper.
3. Once are done and have cooled slightly, assemble the salad. Start by placing the kale into a large serving bowl, next top with butternut, chickpeas and avocado. Lastly sprinkle with pumpkin seeds and drizzle over the cashew nut cream.