Tag Archives: side dish

Roasted Pumpkin Salad

Pic via 101 Cookbooks

Roasted Pumpkin Salad

Roast pumpkin can be a great alternative to potatoes, it’s just that little bit lighter, healthier and easier on the tummy. This recipe is an interesting spin on your every day roast pumpkin. I prefer to replace the wild rice (as pictured) with quinoa to make it that extra bit nutritious and easier to digest.

3 cups of pumpkin, peeled and cut into 1-inch cubes
extra-virgin olive oi
sea salt
12 shallots, peeled
2 cups cooked wild rice or quinoa
1 tablespoon of sunflower seeds
3 tablespoons of olive oil
2 tablespoons lemon juice
1/4 teaspoon sea salt
1 tablespoon honey
2 tablespoons warm water
handful of parsley

Preheat oven to 180
Toss the pumpkin and schallots in olive oil along and salt to taste, sprinkle with rosemary and layout on baking tray. Oven roast for 45 min to an hour depending on your oven or until browned and tender, tossing a couple of times along the way. To make the dressing use a blender to puree the sunflower seeds, olive oil, lemon juice, salt honey and water. Combine the shallots and pumpkin with your cooked quinoa or wild rice in a large bowl and pour the dressing over.

Recipe adapted from 101 Cookbooks


Kale, the super Super Food


Kale pita bread salad with lemon poppy seed vinaigrette

When I came across this recipe for the Super Food of the moment, Kale, I was for lack of better words, super excited. Simply a delicious way to consume the highly talked about dark leafy green. Kale does wonders for your skin, your complexion, helps combat the aging process, is loaded with nutrition and filled with vitamins and minerals. What’s not to love? Well it doesn’t exactly scream buy me, try me, when you past it at the grocer, but with this recipe in mind you may just give it a shot. . .

I replaced the crunchy croutons in the original recipe with lightly sprayed oven toasted pita crisps to make it that little bit healthier, and replaced the regular mayonnaise for an alternative vegan sunflower mayonnaise.


4 cups kale
2 cups toasted pita crisps (cut into triangles spray with olive oil and lightly toast in oven)
2 tablespoons sunflower seeds dry fried
1/4 cup pomegranate seeds

3 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon sea salt
1 tablespoon black sesame seeds


Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. Mix all the dressing ingredients together and then pour over the kale letting it soak in all the flavor. Add the pomegranates, sunflower seeds and pita crisps and toss together. Voila, you have a beautiful kale salad!

Recipe adapted from Food52 by Foodyear