Maple-Roasted Pumpkin Salad with Vegan Cashew Dressing

For the dressing:

• 225g cashews
• 125ml almond milk
• 125ml water
• 3 garlic cloves, roasted
• 3 tsp mustard
• 80ml pure maple syrup (preferably amber syrup for its rich taste) 
• 40ml olive oil
• Juice of 1 lemon
• Pinch of salt

For the salad:

• ½ whole pumpkin, cut into slices
• 20ml olive oil 
• 60ml 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
• 60g feta cheese, crumbled
• 40g pomegranate seeds
• 50g cashew nuts, roasted and chopped
• 15g fresh mint leaves, 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 mixing 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. Add the cooled pumpkin to another mixing bowl with the kale, rocket, feta, pomegranate, cashew nuts and mint.
6. Pour the dressing onto the salad and toss it all together well.
7. Serve, seasoning with additional salt and pepper if desired.