Pumpkin Spinach Salad

December 17, 2019

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:

Dressing:

Method:

  1. Preheat the oven to  210°C (190°C fan-forced).
  2. Chop the pumpkin into cubes.
  3. 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. 
  4. Once soft, remove the pumpkin from the oven and cool.
  5. Toss the spinach leaves, chickpeas, pumpkin and avocado together with 1 tablespoon of olive oil.
  6. To serve, sprinkle Goodies & Grains Chilli Dukkah and a drizzle our tahini sauce or oil over the top.

  


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