Arugula Salad with Maple Roasted Pumpkin

Ingredients (2 servings)

• ½ Hokkaido pumpkin or butternut squash
• 150 g quinoa
• 1 onion
• 1 tbsp ghee or coconut oil
• 1 tbsp maple syrup 
• 60 g pumpkin seeds
• 1 tbsp olive oil
• 1 pinch salt & pepper
• dried spices e.g. cumin or rosemary

TO SERVE

• 120 g arugula (or spinach)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 protein source e.g. eggs or beans (optional)

Instructions

1. Preheat the oven to 200°C.
2. Cook quinoa according to package instructions. You can replace water with a vegetable stock (free from glutamate or yeast extract).
3. Chop Hokkaido pumpkin or butternut squash into bite-sized pieces and place them in a baking pan.
4. Melt the ghee or coconut oil and pour it over the pumpkin along with maple syrup and season with salt and pepper.
5. Bake the Hokkaido pumpkin/butternut squash in the baking pan.
6. After a baking time of 20 minutes, add the pumpkin seeds and gently toss.
7. Bake for another 5-10 minutes or until pumpkin/squash is fork-tender.
8. Meanwhile, heat olive oil in a pan over medium heat.
9. Sauté sliced onion until golden.
10. Assemble quinoa, baked pumpkin, and onions in bowls.
11. Dress with olive oil and apple cider vinegar.
12. Serve with arugul.
13. For a whole meal, combine with a protein source of choice.

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