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Roast Pumpkin and Baby Spinach Superfood Salad

Sunday, December 17th, 2023 | Farm Fresh

Serves 6-8
Prep Time: 30Min
Refrigerate: 1 Hour
Total Time: 90Min

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

Ingredients

1 punnet of Baby Spinach
¼ Kent Pumpkin
1 Red Capsicum
1 punnet of Cherry Tomatoes
1 small Green Cucumber
Feta (as much as you would like) / cashew cheese
200g Bag of Salad Topper nuts and/or seeds mix
Balsamic Vinegar

Method

  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 Feta/cashew cheese on top.
  8. Sprinkle 5 tbsp of your salad topper mix over the top and then drizzle salad with balsamic vinegar.

Recipe from Elise Waser @elliemays_homemadegoods

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