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Maple-Roasted Pumpkin Salad with Vegan Cashew Dressing
Vegetarian / Salads
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Ingredients
For the dressing:
- 1 ½ cups cashews
- ½ cup almond milk
- ½ cup water
- 3 garlic cloves, roasted
- 3 tsp mustard
- 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 2 tbsp olive oil
- Juice of one lemon
- Pinch of salt
For the salad:
- ½ pumpkin, cut into slices
- 1 tbsp olive oil
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- ½ tsp salt
- ½ tsp black pepper
- 4 cups kale, cooked and chopped
- 2 cups rocket leaves
- ½ cup feta cheese, crumbled
- ¼ cup pomegranate seeds
- 4 tbsp roasted cashew nuts, chopped
- 4 tbsp mint, chopped
Method
To make the dressing:
- Place all ingredients in a blender jug then blend until combined, occasionally using a spatula to remove mixture from the sides of the jug. If the dressing is too thick, add a little more water.
To make the salad:
- Preheat oven to 200°C and line a baking tray with baking paper.
- Toss the pumpkin in a bowl with the olive oil, maple syrup, salt and pepper.
- Spread the pumpkin onto the baking sheet and roast in the oven for 35–40 minutes.
- Remove and leave to cool.
- In a large mixing bowl, add the pumpkin, kale, rocket, feta, pomegranate seeds, cashew nuts and mint.
- Pour the dressing onto the salad and toss it all together well.
- Season with additional salt and pepper if desired.
Indulge in the natural sweetness of our maple-roasted pumpkin salad, complete with its own vegan-friendly cashew dressing.
The process begins by tossing sliced pumpkin in salt, pepper, olive oil and pure maple syrup, before roasting in the oven until golden and smooth. Next, the roasted pumpkin is combined with crumbled feta, peppery kale and rocket leaves, fresh mint and the refreshing crunch of pomegranate seeds and cashew nuts. The dressing, made by blending garlic, mustard, lemon juice, almond milk, cashew nuts and some more maple syrup, provides the finishing touch. Each bite is bursting with freshness, with this pumpkin and feta salad serving as the ideal side for sharing.
Chef’s tip: For a tasty vegan salad you can leave out the feta cheese or replace with a vegan alternative.
Like the sound of this pumpkin salad recipe? For further inspiration, keep scrolling to see some of our other recipes!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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