Healthy Vegan Comfort Food - Roasted Pumpkin Quinoa Salad with Mint and Pea Pesto

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu is lower in calories and suitable for a vegan option.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are often less expensive and nut-free.

Preheat the oven to 200°C (400°F).

Peel the pumpkin with a vegetable peeler.

Cut the pumpkin in half and scoop out the seeds with a spoon.

Cut the pumpkin into smaller slices.

Drizzle a baking tray with extra virgin coconut oil and sea salt.

Add fresh oregano and sage to the pumpkin slices on the baking tray.

Roast the pumpkin in the oven.

In a food processor, add peas, pine nuts, and fresh mint to make the pesto.

Process the ingredients until finely ground.

Add nutritional yeast, extra virgin olive oil, freshly squeezed lime juice, and a little water to the food processor and mix again until combined.

Combine the cooked quinoa with the pesto in a bowl and stir together.

Chop the leafy greens (curly kale, dino kale, and romaine lettuce) finely and place them as a base in a serving plate.

Top the greens with the quinoa and pesto mixture and the roasted pumpkin.

Sprinkle pomegranate seeds on top of the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens