Ingredients
1 medium butternut
Salt/Pepper
Pinch cinnamon (optional)
Avocado Oil
200g Brussel sprouts, peeled and steamed until just tender
150g baby spinach leaves (or mixed salad leaves/rocket)
1 pomegranate, seeds removed
1/3 cup nut butter (I used a combination of pecan and macadamia, or Jakes Boost, Super Boost) Try our ABC Butter.
2-3 tbsp avocado or olive oil
1/3 cup walnuts
3 tbsp pumpkin seeds
Method
Pre heat over to 180C.
Wash the butternut and then cut midway so you have a bottom bulb with the seeds and the top section. Then cut each section in half and then into wedges. Place into a roasting dish and drizzle with avocado oil and season with salt and pepper and a pinch of cinnamon.
Roast at 180C for 25 minutes, then turn over, add in your steamed Brussel sprouts and roast a further 10 minutes, until the butternut is tender and starting to lightly caramelise.
Meanwhile, take your pomegranate and cut in half, use a rolling pin or jar to tap the seeds out into a bowl.
To make the dressing, combine the avocado oil and nut butter. Season with salt/pepper as needed.
To assemble. Place half your spinach leaves at the bottom of a large platter or salad serving bowl. Layer over half the butternut and sprouts. Drizzle over half the dressing, followed by the pomegranate seeds, walnuts and pumpkin seeds. Repeat this again and it is ready to serve.
Note – Use a little extra oil if your nut butter is very thick. Pecan and macadamia are naturally runnier. You can also pre-roast the butternut and sprouts if you want to prep the day before. A great recipe to add to the Christmas Table. Or any time!
