We’ve got an over abundance of pumpkins growing at my place at the moment! It’s insane. There’s at least twenty. So I’ve been making pumpkin recipe after pumpkin recipe, and I think you’ll be delighted with some that I’ve come up with so far, including this Winter Pumpkin Salad.
I think for the rest of May and probably for the most of June, you’ll be seeing quite a few more pumpkin recipes popping up here on the blog. Maybe I’ll even make up a little song, like an ode to pumpkin or something like that. I’m sure there are plenty of lovely things to be said about the scrumptious pumpkin, like how beautifully orange it is inside, how it is so, so versatile….anyway, I digress. Back to the recipe at hand.
This Winter Pumpkin Salad is such a great winter dish, you could have a huge serving as a main, or as a side with something else – perhaps with an Epic Burger of Awesomeness
It’s nearly winter here in Australia, and sometimes its hard to eat salad-y stuff in winter, but this roast pumpkin and quinoa salad is a perfect winter salad and makes sure you get all the essential nutrients in winter without compromising on taste.
This dish is super easy to make, with only seven ingredients (including the dressing), and really tasty. Do you ever make food and think to yourself – ‘I could eat this at least twice a week’. Well, this Winter Pumpkin Salad was kind of like that. The balsamic glaze gives it an overall sweet taste, and combined with the crunchiness of the pecans and the tartness of the roast peppers and the saltiness of the artichokes, this dish works remarkably well. You could even make extra and it’ll keep to take to work the next day. You’ll be making all your workmates jealous with your healthy choices!
I hope you enjoy this recipe. Be sure to tag #delightfulvegans on instagram if you recreate any of our recipes!
- 1/4 Pumpkin Roasted
- 1 cup Quinoa cooked
- 1/4 cup Roasted capsicums Chopped finely
- 1/4 cup Artichokes Chopped
- 1/4 cup pecans toasted
- 1 cup spinach leaves
- drizzle glazed balsamic vinegar
Put pumpkin, quinoa, roast capsicums, artichokes and pecans in a large bowl
Stir in spinach leaves and then serve with a drizzle of glazed balsamic vinegar