My Salty Sweet Roast Pumpkin Salad

“We all make friends with salad” … okay maybe not the “conventional” type but in Kath’s kitchen we do!

You will always find me in a corner somewhere with a bowl of veggies!

Growing up and even in till about a few years ago I hated veggies, WITH A PASSION. I would never understand people who would order a salad or look at it as a full meal. This was in till I discovered all the creative and amazing ways you can jus up your bowl of greens in order to satisfy the belly as well as the taste buds.

This recipe is one I came up with recently I have been loving for a light lunch or added protein for dinner. Hope you enjoy it as much as I love making it! 

Screen Shot 2017-10-26 at 8.40.18 pm

Serves 2 (1 big serving)

  • Quarter of a butter nut pumpkin
  • Half of a cauliflower
  • 1/2 cup of canned/cooked chickpeas   Screen Shot 2017-10-26 at 8.40.02 pm
  • Drizzle of Coconut/olive oil
  • Tbs of turmeric
  • Tbs of garlic ground
  • Pinch of pink salt
  • 1/2 Cup of cooked quinoa
  • 2 medium zucchini
  • 1 tbs of mustard
  • 2 tbs of Tamari
  • 2 tbs of maple syrup



Preheat oven to 190 degrees celsius. Start cooking the quinoa on stove.

Chop pumpkin and Cauliflower. Place veggies into mixing bowl along with your washed chickpeas. Then drizzle oil of choice into bowl with your turmeric, garlic and salt. Marinate well with hands.

Pop onto a baking tray and cook for 20/25 minutes.

Make the Zucchini noodles using a peeler by pealing into strips. Leave to side.

In a small bowl combine your mustard, tahini and maple syrup. Pour dressing over zucchini noodles and massage well.

Once your veggies are nicely roasted and chickpeas toasted its time to put your salad bowl together. Place quinoa on the bottom and assemble everything else on top the way you like it!

Get ready for a salty, sweet, crunch of deliciousness.

COOKING FOR A CROWD? All you have to do is double the ingredients.

WANNA BULK IT UP? Add protein of choice 

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