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Vegan Roast Pumpkin Salad with Cashew Dijon Cream

Vegan Roast Pumpkin Salad with Cashew Dijon Cream

Jo Harding
Jo Harding
Jo Harding
  • Recipe by: Jo Harding
  • My food philosophy is all about awakening a carefree, healthier you and reducing inflammation and toxins in the body. I like wholesome, natural food. Heaps of vegetables, fish, nuts, eggs, some grass fed meat and low GI fruits as a treat. It’s about keeping things simple but using these food groups in a fun, creative way so you never feel bored or deprived.
Serves 3 - 4
Prep time: 10min
Cooking time: 35min

There’s nothing quite like a good salad on a warm day. This Easy Vegan Roast Pumpkin Salad is the perfect choice for when life’s busy and you don’t have time to cook. Minimal effort but maximum flavour. Our kind of dinner! 

What makes this salad special though is the dressing. A cashew dijon cream, subtly spiced so not over powering but so creamy and delicious.

It’s the balance of sweet roasted pumpkin against creamy avocado and crunchy toasted seeds that make it oh so good. Perfect for a quick healthy dinner, or pack in your Tupperware for a nutritious work lunch.

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  • 1.

    Preheat the oven to 400F / 200C / 180 fan.

  • 2.

    Peel and deseed the pumpkin and cut into either 2 cm cubes or slices. No need to peel if using Hokkaido as you can eat the skin.

  • 3.

    Place on a non stick roasting tray and toss with 1 tbsp of olive oil, paprika and salt.

  • 4.

    Cook for about 30 minutes until golden at the edges and soft

  • 5.

    Meanwhile place the seeds and cashew nuts (excluding those for the dressing) on a baking tray and roast in the oven for 7 - 8 minutes until golden.

  • 6.

    . Once cooked, remove from the oven and allow to cool.

  • 7.

    For the dressing - Place the cashew nuts and cashew milk or water in a high speed blender and blitz until smooth. Stir through the apple cider vinegar and dijon mustard until combined and season to taste. This recipe makes 3 times what you will need for the salad but you need this amount for the blender to cream it. Store any left over in a sealable glass jar in the fridge for up to 3 days.

  • 8.

    When the pumpkin is cooked, allow to cool slightly so it doesn’t wilt the spinach.

  • 9.

    To serve, toss the spinach with 1 tsp of olive oil and add the pumpkin, seeds, cashews, slices of avocado and drizzle with cashew dijon cream.

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