Grilled Pumpkin Salad

Use seasonal pumpkin or squash this Halloween for a healthy, hearty meal

  • Serves: 4
Grilled Pumpkin Salad
  • 1 medium pumpkin/butternut squash (skin on or off)
  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced or finely chopped
  • 1 tbsp coconut oil
  • Raw or cooked spinach (1 large handful per person)
  • Generous pinch of cinnamon
  • Cooked quinoa (enough for half a bowl for each person)
  • Cumin, cayenne pepper, salt and pepper (to taste)
  • Handful of chopped cherry tomatoes
  • Chia seeds (optional)

Ingredients

  • 1 medium pumpkin/butternut squash (skin on or off)
  • 1 medium onion, finely chopped
  • 1 clove of garlic, minced or finely chopped
  • 1 tbsp coconut oil
  • Raw or cooked spinach (1 large handful per person)
  • Generous pinch of cinnamon
  • Cooked quinoa (enough for half a bowl for each person)
  • Cumin, cayenne pepper, salt and pepper (to taste)
  • Handful of chopped cherry tomatoes
  • Chia seeds (optional)
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Method
  • Slice the pumpkin into long, 1cm-wide slices. Sprinkle with cinnamon and grill on a high heat, turning occasionally, until golden brown.
  • Chop the onion and garlic, and cook in a pan with some coconut oil.
  • Mix the garlic and onions with the cooked quinoa.
  • Add the cumin, cayenne pepper, cherry tomatoes and spinach.
  • Place the grilled pumpkin on top and serve. Sprinkle chia seeds over the top to give extra Omega 3 goodness.

Recipe from Results with Lucy

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