Roasted Pumpkin, Baby Spinach and Cashew Salad


You wouldn’t believe how good roasted pumpkin taste in a salad! It just totally spices it up and makes it absolutely amazing. Though this salad is pretty much just pumpkin, spinach and cashew.

So yes, the next time someone says a salad taste awful, get them to try it with pumpkin! You can even add other veggies and I bet the pumpkin will just totally spice things up.


Roasted Pumpkin, Baby Spinach and Cashew Salad

1 butternut pumpkin/squash, peeled and chopped
1/4 cup raw cashew
2 tablespoons extra light olive oil
1 cup baby spinach or rocket/arugula
A few sprinkles Himalayan/sea salt

1 tablespoon extra virgin olive oil
1 teaspoon pumpkin pie spice
1/2 teaspoon lemon juice
1/2 teaspoon lime juice
A sprinkle of Lemon pepper
A few sprinkles Himalayan/sea salt

Preheat oven to 450°F (240°C).

Peel the skin off the whole butternut pumpkin and chop it into small pieces. Spread it on an oven tray and drizzle the olive oil over it, enough to cover most of the pumpkins.


Add a few sprinkles of salt over the pumpkins and put the pumpkin into the oven and roast for about 50 minutes until pumpkins are soft and brown.

Meanwhile, make the dressing by combining extra virgin olive oil, lemon juice, lime juice, pumpkin pie spice, lemon pepper and salt in a small bowl. Mix well and it should turn into a nice thick brown dressing.


After 30 minutes, take the pumpkins and flip them over. Add the cashews with the pumpkins, filling up spots in the tray.

Bake it in the oven for another further 15-20 minutes.

Mix the pumpkin, cashew and spinach leaves dressing.


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