Pumpkin Spinach Salad
Vegan, Gluten Free
Everyone will love this salad. It's a crowd pleaser. The perfect salad for our vegan and gluten free friends to enjoy on Christmas day. This salad contains a balance of carbohydrates, protein and fat, as well as a tonne of micro-nutrients. It will leave all of your guests satisfied!
It's also the perfect salad to prep on a Sunday for weekday lunches. All you have to do is roast the pumpkin on the Sunday and toss it all together. How easy!
Serves: 6 to 8 people
Ingredients:
- 1/4 of a Kent pumpkin
- 1 bag of baby spinach leaves
- 1 avocado, sliced into cubes
- 1 tin of chickpeas, rinsed and drained
- 1 tablespoon of Goodies & Grains Organic Coconut Oil
- A pinch of Goodies & Grains Himalayan Fine Salt
- 1 tablespoon of olive oil
Dressing:
- Tahini Sauce
- 2 tablespoons of Goodies & Grains Chilli Dukkah
Method:
- Preheat the oven to 210°C (190°C fan-forced).
- Chop the pumpkin into cubes.
- Line an oven tray with baking paper and add the pumpkin, tossing with coconut oil. Season with salt and pepper. Bake for an hour or until soft.
- Once soft, remove the pumpkin from the oven and cool.
- Toss the spinach leaves, chickpeas, pumpkin and avocado together with 1 tablespoon of olive oil.
- To serve, sprinkle Goodies & Grains Chilli Dukkah and a drizzle our tahini sauce or oil over the top.
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