Roasted pumpkin salad with honey dressing

Pumpkin is extremely nutritious and healthy, thus I often cook with it. A cup of cooked, mashed pumpkin contains vitamin A, is an often-overlooked source of fiber and And the plant sterols in pumpkin seeds have also been linked to fighting off certain cancers.

I’ve already published a pumpkin coconut soup recipe, delicious pumpkin juice and baked crispy pumpkin recipes so now it’s time for a roasted pumpkin salad with sweet honey dressing.

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  • 1 small pumpkin
  • 2 tablespoons coconut oil
  • 30g almonds
  • 30g cashews
  • 200g baby spinach
  • 50g quinoa

Honey dressing:

  • 4 tablespoons honey
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar

What to do

1. Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays adding 2 tablespoons coconut oil and seasoning with salt and pepper.

2. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.

3. Meanwhile, cook quinoa (boil for 15-20 minutes) and heat a small, non-stick frying pan over medium heat. Add almonds & cashews and cook until golden.

4. Make honey dressing: combine honey, vinegar and coconut oil.

5. Place spinach and pumpkin in a large bowl. Add cooked quinoa. Sprinkle with almonds and cashews. Drizzle with dressing. Season with salt and pepper. Serve!


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