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Pumpkin, red onion and Asian greens salad with sweet chilli dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a delightful pumpkin and cashew salad - a perfect blend of sweet and crunchy flavors.
Ingredients:
  • 500g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
  • 45g (1/4 cup) cashews, halved lengthways
  • 125ml (1/2 cup) sweet chilli sauce
  • 40.00 gm water
  • 1 x 100g pkt baby Asian greens
  • 1 small (about 100g) red onion, thinly sliced
Instructions:
  • Boil the pumpkin in a generous amount of salted water until tender, about 10 minutes. Drain well.
  • Toast cashews in a small frying pan over medium heat, stirring constantly, for 2-3 minutes until fragrant and golden brown. Let cool before using.
  • In a screw-top jar, shake together the sweet chili sauce and water until fully mixed.
  • Toss Asian greens, onion, and pumpkin in a bowl until combined. Divide into serving bowls, drizzle with sweet chili dressing, sprinkle with cashews, and serve immediately.

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