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Raw Asparagus Salad With Butternut Squash

Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

This hearty, healthy salad is packed full of anti-inflammatory omega 3 fatty acids and fibre to feed your good gut bacteria.

Roasted Asparagus Salad with Butternut Squash

Salad
 8 spears of trimmed asparagus
 1 tsp chilli infused sea salt
 Half a small butternut squash (cut lengthways and deseeded)
Dressing
 30 ml Extra virgin avocado oil
 1 tbsp Apple cider vinegar
 Blue poppy seeds
To finish
 Vegan parmesan
 Fresh dill
1

Wash the asparagus and shave with a vegetable peeler. Slice the head flowers into half, lengthways.

2

You can make your own infused salt by mixing dried chilli flakes with your favourite sea salt.

3

Cut the butternut squash into slices 1cm thick and massage with avocado oil.

4

Place in a preheated oven at 190.C fan for 25 minutes.

5

Whisk together your dressing and pour over your shaved asparagus until fully covered.

6

Place the slices of butternut squash into the spears and sprinkle over the parmesan and chilli salt.

7

Just before serving, finish with a fresh grate of vegan parmesan and fresh dill leaves. Serve immediately and enjoy!

Nutrition Facts

Servings 0