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Vegan Roast Pumpkin Salad with Cashew Dijon Cream

vegan salad, london food photographer

There’s something about the combination of naturally sweet, roasted pumpkin and creamy avocado that makes my taste buds go wild. Add to that my 2-minute cashew cream flavoured today with a touch of dijon mustard and you’ll be happy dancing through the afternoon.

This healthy Vegan Roast Pumpkin Salad is super easy to make and the perfect recipe for summer and autumn. I like to use Hokkaido pumpkin because you can roast it with the skin on and it’s also a little lower in carbs than other pumpkins, but you could easily replace with butternut squash or any other pumpkin of your choosing. If you are on a strict keto diet, opt for a small portion of pumpkin to keep the carbs low but if you’re not, fill your boots.

Allergy Friendly Recipe

This Vegan Roast Pumpkin Salad is also Paleo, low-carb, gluten free, grain free, dairy free and suitable for those following a Whole30 or GAPS diet.

For an AIP friendly alternative, leave off the paprika and the cashew dijon cream and toss with a simple olive oil and lemon dressing or the dressing on my Roasted Vegetable Warm Winter Salad totally works too. It’s one of my favourites.

This recipe contains nuts so isn’t suitable for those with a nut allergy.

I hope you enjoy guys.

vegan salad, london food photographer
vegan salad, london food photographer

Vegan Roast Pumpkin Salad with Cashew Dijon Cream

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Cooking Time: 45 minutes
Serves: 3
5 from 1 vote



  • 150 ml cashew milk or water
  • 150 g cashews
  • 1/2 tsp dijon mustard
  • 1/3 tsp Pink Himalayan or sea salt, or to taste


  • Preheat the oven to 400F / 200C / 180 fan.
  • 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.
  • 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.
  • 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.


  • 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.
  • When the squash is cooked, allow to cool slightly so it doesn’t wilt the spinach.
  • 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.
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