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.