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Recipe Maple Pumpkin, Spinach & Quinoa Salad

Healthy choice

Mostly whole foods

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Oil-free option

Easy peasy

Kid-friendly

Lazy dinners

Salads
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Recipe image
Recipe image

This colourful salad makes for a super satisfying, nutritionally balanced meal — but if your body craves more greens, turn up the spinach. For an extra protein boost, add more chickpeas or quinoa. Simple as that!

You will need

Serves 4

  • 3 cups pumpkin, chopped
  • 3 tablespoons maple syrup
  • 2 tablespoons olive oil (or omit if avoiding oil)
  • 1/2 cup quinoa
  • 2 cups baby spinach
  • 1 x 400g can chickpeas, drained
  • 1 cup baby tomatoes, halved
  • 1 avocado, sliced
  • 1/4 cup slivered almonds

Dressing

  • 1/4 cup tahini
  • 1 lemon, juice and zest
  • 3 tablespoons coconut aminos, soy sauce or tamari sauce
  • Salt and pepper to taste

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Toss the pumpkin, maple syrup and olive oil and spread on a lined baking tray. Bake for 20 minutes or until tender.

  3. Step 3

    Cook the quinoa according to its packet instructions.

  4. Step 4

    Combine the pumpkin, quinoa, baby spinach, chickpeas, tomatoes and avocado in a large bowl and toss until combined.

  5. Step 5

    To make the dressing, whisk all ingredients and a dash of water in a small bowl until smooth. If the dressing is too thick, add more water and mix again. (You can chuck these in a small blender too if you have one, which helps emulsify the tahini more quickly!)

  6. Step 6

    Drizzle the dressing over the salad and sprinkle with almonds to serve.

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