pumpkin salad, vegan meals

Spicy Roast Pumpkin, Spinach & Olive Salad

Spicy roast pumpkin, spinach and olive salad


  • 3 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • sea salt
  • freshly ground black pepper
  • 800g pumpkin, cut into 2cm cubes
  • 100g baby spinach leaves
  • 20 Kalamata olives, pitted or Sprinkle with lightly toasted pine nuts (not both!!)


  • 1 tablespoon red wine vinegar
  • 60ml extra virgin olive oil
  • 1 French shallot, finely sliced (optional)

Preheat oven to 220c. Place olive oil, cumin, cayenne pepper, salt & pepper in a bowl & stir to combine. Add the roast pumpkin & stir to coat. Transfer to a roasting pan & bake for 30 minutes, or until the pumpkin is tender & slightly caramelized.

Whisk all the dressing ingredients together in a bowl until combined.

Divide the spinach between four serving plates & scatter roast pumpkin, and olives or pine nuts over the top. Drizzle each with dressing.

Amber | www.intothesoul.com

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