Roasted Pumpkin, Quinoa, Avocado and Almond Salad

A hearty and flavorful salad featuring roasted pumpkin, quinoa, avocado, and almonds, perfect for a healthy lunch or dinner.

By @wholesomebysarah

Original recipe source

Cook time: 35 minutes

Servings: 5

Ingredients

• 3 cups pumpkin chopped into 3cm pieces
• 3 tomatoes quartered
• 2 tablespoons extra virgin olive oil
• 0 sea salt
• 0 cracked black pepper
• 250 grams quick cook quinoa & lentils
• 0 water
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 0.5 teaspoon dijon or seeded mustard
• 1 teaspoon pure maple syrup
• 0 sea salt
• 0 cracked black pepper
• 2 cups spinach roughly chopped
• 400 grams canned chickpeas rinsed and drained
• 1 cup mint roughly chopped
• 0.5 cup almonds roasted & roughly chopped
• 0.5 large avocado sliced

Instructions

1. Preheat the oven to 200°C (392°F). Lay pumpkin and tomatoes on a baking tray, drizzle with extra virgin olive oil, and season with sea salt and cracked black pepper. Roast for 25–30 minutes or until tender and caramelised.
2. In a medium saucepan, bring water to a boil. Add the quick-cook quinoa and lentil mix, then reduce to a simmer for 10 minutes. Once cooked, drain and set aside.
3. For the dressing: Mix all ingredients together in a jug or bowl, set aside.
4. In a large bowl, combine the spinach, quinoa and lentil mix, chickpeas, roasted pumpkin, tomatoes, and chopped mint. Pour over half the dressing and toss everything together gently. Season well.
5. Transfer the salad to a serving dish, top with almonds, mint, and avocado. Drizzle the remaining dressing over the salad.