Pumpkin, Pear and Nut Salad

by | Nov 7, 2015 | 7 comments

Everyone loves this and when it is accompanied with a Coconut, Basil and Lime Dressing - it is irresistible!

Yields1 ServingDifficultyBeginner
 Pumpkin, skinned and chopped into medium, bite sized cubes
 Organic mix of spinach and zucchini, a few large handfuls to lay on the plate you're using
 Red onion thinly sliced
 1 zucchini and 1 carrot, sliced using a peeler
 Soaked and dehydrated nuts (cashews, almonds, walnuts)- if you haven't soaked the nuts, roast them slightly until they are crunchy
 1 pear, thinly sliced
 4 tbsp coconut oil
1

Preheat the oven to 180 degrees Celsius.

2

First, make sure the pumpkin goes in the oven, then prepare everything else.

3

Steam or boil the chopped pumpkin until slightly soft, though still a little hard. This will take around 10 minutes.

4

Place baking paper on a large baking tray, then lay the pumpkin down. Pour over the oil, making sure the oil covers all the pumpkin.

5

Sprinkle the salt, pepper and tumeric all over the pumpkin. Bake for about 1 hour, or until slightly golden and crunchy. If this is taking too long for you, turn the heat up to 200 degrees Celsius, though watch it doesn't burn.

6

As the pumpkin cooks, lie down your bed of spinach and rocket. Top with the red onion, carrot and zucchini. Once the pumpkin is cooked and cooled slightly, lay it over the salad, then top this with the pear and nuts.

7

Finally, drizzle with a divine salad dressing.

8

Enjoy!!

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Ingredients

 Pumpkin, skinned and chopped into medium, bite sized cubes
 Organic mix of spinach and zucchini, a few large handfuls to lay on the plate you're using
 Red onion thinly sliced
 1 zucchini and 1 carrot, sliced using a peeler
 Soaked and dehydrated nuts (cashews, almonds, walnuts)- if you haven't soaked the nuts, roast them slightly until they are crunchy
 1 pear, thinly sliced
 4 tbsp coconut oil

Directions

1

Preheat the oven to 180 degrees Celsius.

2

First, make sure the pumpkin goes in the oven, then prepare everything else.

3

Steam or boil the chopped pumpkin until slightly soft, though still a little hard. This will take around 10 minutes.

4

Place baking paper on a large baking tray, then lay the pumpkin down. Pour over the oil, making sure the oil covers all the pumpkin.

5

Sprinkle the salt, pepper and tumeric all over the pumpkin. Bake for about 1 hour, or until slightly golden and crunchy. If this is taking too long for you, turn the heat up to 200 degrees Celsius, though watch it doesn't burn.

6

As the pumpkin cooks, lie down your bed of spinach and rocket. Top with the red onion, carrot and zucchini. Once the pumpkin is cooked and cooled slightly, lay it over the salad, then top this with the pear and nuts.

7

Finally, drizzle with a divine salad dressing.

8

Enjoy!!

Pumpkin, Pear and Nut Salad
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7 Comments

  1. Debbie

    Made this last night – was so amazing. Everyone loved it. Thanks

    Reply
  2. Debbie

    This was absolutely beautiful – thanks!

    Reply
  3. Gail

    Are you able to suggest a salad dressing?

    Reply
    • Jordan Pie

      Hi Gail, you could try a really simple salad dressing of lemon or lime juice + olive oil 🙂

      Reply
      • Gail

        Thanks Jordan, I thought the one in the photo looked nice, was hoping for inspiration of something new. The old olive oil and a citrus is a staple in my house. Thank you for your comment.

        Reply
  4. Virginia

    I have had to read this recipe over a few times to understand.
    2nd ingredient i think should be mix of spinach and rocket not zucchini.
    Do I steam or boil the pumpkin if I am going to roast it?

    Reply
    • Kerry White

      Hi Virginia. Sorry about the confusion. This has been fixed now 🙂

      Reply

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