Maple-Roasted Pumpkin Salad with Vegan Cashew Dressing

For the dressing:

• 1 ½ cups cashews
• ½ cup almond milk
• ½ cup water
• 3 garlic cloves, roasted
• 3 tsp mustard
• 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 2 tbsp olive oil
• Juice of one lemon
• Pinch of salt

For the salad:

• ½ pumpkin, cut into slices
• 1 tbsp olive oil
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• ½ tsp salt
• ½ tsp black pepper
• 4 cups kale, cooked and chopped
• 2 cups rocket leaves
• ½ cup feta cheese, crumbled
• ¼ cup pomegranate seeds
• 4 tbsp roasted cashew nuts, chopped
• 4 tbsp mint, chopped

To make the dressing:

1. Place all ingredients in a blender jug then blend until combined, occasionally using a spatula to remove mixture from the sides of the jug. If the dressing is too thick, add a little more water.

To make the salad:

1. Preheat oven to 200°C and line a baking tray with baking paper. 
2. Toss the pumpkin in a bowl with the olive oil, maple syrup, salt and pepper. 
3. Spread the pumpkin onto the baking sheet and roast in the oven for 35–40 minutes.
4. Remove and leave to cool.
5. In a large mixing bowl, add the pumpkin, kale, rocket, feta, pomegranate seeds, cashew nuts and mint.
6. Pour the dressing onto the salad and toss it all together well.
7. Season with additional salt and pepper if desired.