| 15 | 35 | 300 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 10 |
| 3 cup | Butternut squash (cubed) |
| 1 tbsp | Vegetable oil |
| 1/2 tsp | Salt |
| 1/2 whole orange(s) | Orange juice |
| 3 cup | Baby spinach |
| 2 cup whole | Sugar snap peas |
| 2 cup | Cherry Tomatoes |
| 12 medium spear(s) | Asparagus |
| 1 medium pepper(s) | Orange bell pepper |
| 20 olive(s) | Kalamata olives |
| 1/2 avocado(s) | Avocado (cubed) |
| 1 package | Tofu, regular, firm (pan fried) |
| 5 cup | Quinoa, cooked |
| 1 medium | Lemon (juice of) |
| 1 cup | Cashew cream |
Cut butternut into 1cm cubes (do not peel) and mix together in a medium bowl with oil, salt and orange juice.
Place on an oven tray and put on 350F for 20mins or until just soft
Put large handful of spinach as a base on a serving plate
Add sugar snap peas, cherry tomatoes and raw asparagus tips
Add finely sliced bell pepper, olives and avocado
Top the salad with roasted butternut squash, freshly cooked quinoa, pan fried tofu, and drizzle with cashew lime aioli
Squeeze lemon juice on top
| Fruit | 0.1 |
| Grain | 1.4 |
| Meat Alternative | 0.3 |
| Vegetables | 2.7 |
