Asian Style Broccoli Rice Rainbow Salad

Method

1. 1 Preheat your oven to 180c and chop the butternut squash into half cemi-circle pieces.
2. 2 Place these onto a baking sheet and massage in the coconut oil. Season with a good pinch of salt and pepper.
3. 3 Pop the squash into the oven to roast for 40 minutes.
4. 4 Meanwhile, assemble your salad bowl by layering the spinach leaves, broccoli rice, shredded cabbage and pom seeds.
5. 5 To make the dressing, mix together the miso, Tamari sauce, lemon juice, garlic clove, maple syrup and chilli flakes. Grate in the ginger and add a small amount of water as needed.
6. 6 Pour over the dressing and toss everything together.
7. 7 Add the cooked squash and serve with a garnishing of sesame seeds or fresh herbs.