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Pumpkin, Pear and Nut Salad

Yields1 Serving

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

 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
 3 tsp Changing Habits Turmeric Powder
 4 tbsp coconut oil
 2 tsp Changing Habits Seaweed Salt

Preheat the oven to 180 degrees Celsius.


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


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


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.


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.


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.


Finally, drizzle with a divine salad dressing.



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