Maple Pumpkin, Spinach & Quinoa Salad

healthy choice

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!

Preparation time Prep: 15 mins
cook 30 mins
Skill level Easy Peasy

You will need:

  • 3 cups pumpkin, chopped
  • 3 tablespoons maple syrup
  • 2 tablespoons olive oil (or omit if avoiding oil)
  • ½ cup quinoa
  • 2 cups baby spinach
  • 1 x 400g can chickpeas, drained
  • 1 cup baby tomatoes, halved
  • 1 avocado, sliced
  • ¼ cup slivered almonds
  • ¼ cup tahini
  • 1 lemon, juice and zest
  • 3 tablespoons coconut aminos, soy sauce or tamari sauce
  • Salt and pepper to taste


  • 1Preheat the oven to 180°C.
  • 2Toss the pumpkin, maple syrup and olive oil and spread on a lined baking tray. Bake for 20 minutes or until tender.
  • 3Cook the quinoa according to its packet instructions.
  • 4Combine the pumpkin, quinoa, baby spinach, chickpeas, tomatoes and avocado in a large bowl and toss until combined.
  • 5To make the dressing, mix 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.
  • 6Drizzle the dressing over the salad and sprinkle with almonds to serve.
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