A filling and tasty warm salad made from roasted pumpkin and cauliflower with roasted cashews, shaved coconut and a chilli-lime dressing. No matter what you serve for the main dish, this is one side dish that will have your whole family asking for more.
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- Preheat oven to 220C/430F.
- lace pumpkin and cauliflower on a large oven tray. Brush with coconut oil and season to taste. Bake for 30 minutes or until vegetables are brown and tender.
- Meanwhile make dressing by combining all the ingredients in a small jug or bowl.
- To serve, arrange pumpkin and cauliflower on a large platter, then drizzle with the prepared dressing and top with herbs, cashews and shaved coconut.




8 comments:
I love it. I’d eat it now for breakfast.
rsrue.blogspot.com
...Angie, another colorful creation!
Looks delicious! -Christine cmlk79.blogspot.com
That looks so good :-D
Las verduras al horno me encantan y las preparo mucho, así que me quedo con esta fuente tan rica para probarla.
Hello my dear Angie, wonderful recipe!
Hugs, have a great week!
We do ever so love roasted veggies
I would sure enjoy that as a delicious meal!
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