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Roast Pumpkin and Baby Spinach Vegan Superfood Salad

Roast Pumpkin and Baby Spinach Vegan Superfood Salad
Time
Prep: 30mins. 1 hour refrigeration
Contributed by
Elise Waser @elliemays_homemadegoods
Serves
6-8

Roast Pumpkin and Baby Spinach Vegan Superfood Salad 

Made with all Natural and Organic Ingredients and Vegan friendly.

Ingredients:

1 bag of Baby Spinach
1/4 Kent Pumpkin
1 Red Capsicum
1 Punnett of Cherry Tomatoes
1 Small Green Cucumber
1 jar of Cashew Butter (Replaces cheese perfectly)
200g Bag of Salad Topper nuts and seeds mix
Balsamic Vinegar

Method :

1. Preheat oven to 180 degrees and on a baking dish line with baking paper.
2. Cut Pumpkin into small chunks and place on baking dish and drizzle with olive oil and sprinkle with cinnamon. ( brings a beautiful sweetness to the pumpkin)
3. Put Pumpkin into oven and bake for 40-45 minutes or until cooked.
4. Add 3-4 handfuls of pre washed baby spinach to a large sized salad bowl.
5. Chop Capsicum, Cherry Tomatoes and Cucumber and add to your salad bowl.
6. Once Pumpkin is cooked let cool and then cut into small pieces and add to your salad.
7. Top Salad with 12-15 teaspoons of Cashew Butter so it looks like ricotta or Fetta on top.
8. Add 5 TBS of your salad topper Nuts and Seeds Mix over the top and then drizzle salad with balsamic vinegar.

 

A delicious superfood salad packed with vegetables and topped with vegan cashew butter. This salad is made from all natural and organic ingredients and is vegan-friendly!

SHORT DESCRIPTION

A delicious superfood salad packed with vegetables and topped with vegan cashew butter. This salad is made from all natural and organic ingredients and is vegan-friendly!

DESCRIPTION

  1. Preheat oven to 180 degrees and on line your baking dish with baking paper.
  2. Cut pumpkin into small chunks and place on baking dish. Drizzle with olive oil and sprinkle with cinnamon. (brings a beautiful sweetness to the pumpkin).
  3. Place pumpkin in the oven and bake for 40-45 minutes or until cooked.
  4. Add 3-4 handfuls of pre washed baby spinach to a large sized salad bowl.
  5. Chop capsicum, cherry tomatoes and cucumber and add to your salad bowl.
  6. Once pumpkin is cooked let cool and then cut into small pieces and add to your salad.
  7. Top salad with 12-15 teaspoons of cashew butter so it looks like ricotta or Fetta on top.
  8. Sprinkle 5 tbsp of your salad topper mix over the top and then drizzle salad with balsamic vinegar.

INGREDIENTS

1 bag of Baby Spinach
¼ Kent Pumpkin
1 Red Capsicum
1 punnet of Cherry Tomatoes
1 small Green Cucumber
1 jar of Cashew Butter (replaces cheese perfectly)
200g Bag of Salad Topper nuts and seeds mix
Balsamic Vinegar

Method

Buy Ingredients add all to cart

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  • Honest to Goodness Organic Salad Topper 200g 1 Honest to Goodness Organic Salad Topper 200g 2

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  • Honest to Goodness Organic Olive Oil Extra Virgin 500ml - BBD 07.07.2022 1 Honest to Goodness Organic Olive Oil Extra Virgin 500ml - BBD 07.07.2022 2

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