Thursday, April 9, 2015

Warm Vegan Pumpkin Salad

Even though it's getting chilly here in Australia I still love a nice fresh salad from time to time, I had a request from a follower and my sister to try a pumpkin salad, So I set out to create a warm pumpkin salad that seems good for this in between season. It's great as a *side or a meal with warm pasta tossed with garlic and olive oil thrown in... and perhaps leave out the cranberries, The choice is yours.

Here it is with the dressing.

1/2 Butternut Pumpkin (cut up and roasted)
3 Tbsp Pepitas (pumpkin seeds)
3 Tbsp Dried Cranberries
Baby Spinach Leaves or Lettuce

Ingredients Dressing
2 Tbsp Balsamic Vinegar
4 Tbsp Olive Oil
1-2 Tbsp Maple Syrup/ Agave Nectar

Toast the Pepitas in a dry frying pan over medium heat stirring now and then so they don't burn, Set them aside to cool, In a bowl add the leaves and cranberries and chop some chives over give a little mix through, sprinkle some Pepitas over and have the pumpkin cooled but not cold and add it to the leaves, Sprinkle the remaining Pepitas over the top and add some dressing, give it a gentle mix. Enjoy!!  =)

*Sausages are delicious Here!

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