Roast Pumpkin and Green Bean salad with Chipotle Aioli
Ingredients
- 2.5 kg butternut pumpkin peeled, deseeded, cut into 3cm wedges
- 60 ml 1/4 cup light olive oil
- Sea salt & freshly ground black pepper
- 700 g around 3-4 cups green beans, topped, halved diagonally
- 150 g around 3-4 cups baby spinach leaves
- 75 g toasted pine nuts or sunflower seeds
Aioli ingredients
- 3/4 cup raw cashews soaked for 1 hour or longer in boiling water
- 1/2 cup water or unsweetened plain plant milk
- 2 Tbsp lemon juice
- 1/4 tsp sea salt
- 1-2 tsp maple syrup or agave nectar or sub organic cane sugar or stevia to taste
- 2-3 whole chipotle peppers in adobo sauce plus 1 tsp adobo sauce from the jar/tin
- 1 pinch smoked paprika optional
Instructions
- Preheat oven to 190°C. Line 2 large baking trays with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared trays. Drizzle with the light olive oil and season with salt and pepper. Roast in oven for 45-50 minutes or until golden brown and tender. Set aside to cool.
- Meanwhile, cook the beans in a large saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Drain. Refresh in a bowl of iced water. Drain well.
- Now make the aioli. Drain the cashews and add to a high speed blender along with the water/plant milk, lemon juice, sea salt, maple syrup, pepper + adobo sauce.
- Blend on high until creamy and smooth, adding more water or plant milk as needed to encourage blending. Scrape down sides as needed and taste and adjust seasonings if wanted. Add more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. If you want it creamier, add 1-2 Tbsp avocado, grape seed, canola or other neutral oil.
- Place the pumpkin, beans and spinach in a large serving bowl. Drizzle with the aioli and gently toss to combine. Sprinkle with pine nuts or sunflower seeds and serve immediately.
Notes
Credits – recipe adapted from Minimalist Baker and Taste Au.
Tried this recipe?Let us know how it was!
