Vegan Roast Pumpkin Salad with Cashew Dijon Cream
Servings Prep Time
3 – 4 10 – 15minutes
Cook Time
35minutes
Servings Prep Time
3 – 4 10 – 15minutes
Cook Time
35minutes
Ingredients
INGREDIENTS
DIJON CASHEW CREAM
  • 150ml cashew milk or water
  • 150g cashews
  • 1/2 tsp dijon mustard
  • 1/3 tsp Pink Himalayan or sea salt, or to taste
Instructions
  1. Preheat the oven to 400F / 200C / 180 fan.
  2. Peel and deseed the pumpkin and cut into either 2 cm cubes or slices. No need to peel if using Hokkaido as you can eat the skin.
  3. Place on a non stick roasting tray and toss with 1 tbsp of olive oil, paprika and salt. Cook for about 30 minutes until golden at the edges and soft.
  4. Meanwhile place the seeds and cashew nuts (excluding those for the dressing) on a baking tray and roast in the oven for 7 – 8 minutes until golden. Once cooked, remove from the oven and allow to cool.
CASHEW DIJON DRESSING
  1. Place the cashew nuts and cashew milk or water in a high speed blender and blitz until smooth. Stir through the dijon mustard until combined and season to taste. This recipe makes 3 times what you will need for the salad but you need this amount for the blender to cream it. Store any left over in a sealable glass jar in the fridge for up to 3 days.
  2. When the squash is cooked, allow to cool slightly so it doesn’t wilt the spinach.
  3. To serve, toss the spinach with 1 tsp of olive oil and add the squash, seeds, cashews, slices of avocado and drizzle with cashew dijon cream.