Pumpkin is the best orange vegetable. There, I said it! I truly think it is. I mean, I LOVE sweet potato and I LOVE carrots, but I ESPECIALLY LOVE pumpkin. Hence, why this salad, to me, is the ultimate warming autumnal feed. Complete with warm grains, slow roasted pumpkin goodness and crunch and texture from nuts and pomegranate. Tune in below for the recipe for this tasty, wholesome pumpkin and quinoa salad.
Serves 6-8
Ingredients:
- 3-4 decent handfuls of rocket
- 3-4 decent handfuls of spinach
- 1 cup quinoa, rinsed and cooked
- 1 head pumpkin, cut into chunks
- 1-2 handful/s of roasted nuts/seeds. I used walnuts, almonds and cashews as that is what I had.
- 1-2 handfuls of diced mint
- 1-2 handful/s of chopped basil
- 1 red onion, finely diced.
- 1 pomegranate, seeds removed
- 1 lemon, juiced
- Olive oil, to taste
- Salt and pepper
Method:
- Preheat oven to 180 degrees. Place pumpkin on a tray, drizzle with olive oil and season with salt and pepper. Place in oven and cook until desired.
- Add the rinsed raw quinoa to a saucepan of 2 cups water. Bring to a boil and stir often until cooked (water is dissolved).
- Assemble rocket and spinach on a dish or in a bowl. Add the red onion.
- Add the cooked quinoa.
- Garnish with the pomegranate seeds and nuts/seeds of choice.
- Dress with olive oil and freshly squeezed lemon.
- Enjoy!