A gluten-free, vegetarian salad loaded with autumn flavours — raw butternut squash, parsley root, plum, cranberries and a spinach avocado dressing. It’s so simple, delicious and perfect for the family gatherings.
- Place the avocado, spinach leaves, yoghurt, garlic, and White balsamic vinegar and maple syrup in a blender. Season with salt and pepper. Blend until smooth.
- Peel butternut squash and and slice in half lengthwise. Scoop out any seeds and using a sharp knife or mandoline, slice the squash into thin strips. Peel and cut the parsley root into thin strips.
- Place squash and parsley root strips in a large bowl. Add in dressing and toss together. Set aside, covered, to allow the flavours to develop.
- Stone and cut plums into wedges. Fold the plum wedges and spinach leaves into the salad. Place the salad in bowls or plates and sprinkle the black sesame and dried cranberries over and serve.