Butternut Squash Salad with Toasted Pine Nuts

Servings: 4
Cook Time: 20 minutes
Prep Time: 5 minutes
Ready In: 25 minutes

Ingredients:
Salad
2½ cups (600g) butternut squash, peeled and chopped
1 cup (300g) cherry tomatoes
4 tbsp olive oil
1 tsp hot dried chili powder
½ cup (100g) asparagus
½ cup (50g) pine nuts
1 cup (100g) arugula (rocket)
½ cup (60g) cilantro (coriander)
1 avocado

Dressing
9 tbsp extra virgin olive oil
3 tbsp raspberry vinegar
or use Geoff's https://grokker.com/cooking/video/burgundy-salad-dressing/50fb256be26ef1f34d000234

Directions:
1. Pre-heat oven to 425°F (220°C). Place butternut squash onto a roasting tray along with cherry tomatoes. Drizzle with olive oil, sprinkle with hot dried chili powder to taste, and salt and pepper. Place in a pre-heated oven for 20-30 mins or until cooked through. Then, remove and leave it to cool slightly.

2. Cook the asparagus spears in boiling salted water and allow to cool down. Toast the pine nuts in a warm pan. Place the arugula in a bowl and to it add avocado.

3. Once cooled, add the butternut squash, cherry tomatoes and asparagus. Chop a handful of fresh cilantro and sprinkle over along with the pine nuts. Dress with raspberry vinegar and olive oil or with https://grokker.com/cooking/video/burgundy-salad-dressing/50fb256be26ef1f34d000234