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Curried Pumpkin & Carrot Salad

A really easy chuck-together salad, with the delicious flavours of the roasted curried pumpkin and carrot to make it more substantial.

Serves 4-6 (as a side)


  • 400g pumpkin, diced

  • 3 carrots

  • 2 Tbsp olive oil

  • 1 Tbsp curry powder

  • 1/2 bunch of silverbeet (or 4-5 stalks)

  • 1/4 cabbage, finely chopped

  • 2 large handfuls of mesclun or spinach leaves

  • Small bunch of parsley

  • 1 tsp salt

  • 1/4 cup sunflower seeds

  • 1/4 cup dried cranberries

  • 1/4 cup tamari almonds

  • 1 avocado

  • 2-3 Tbsp goats feta

  • 2 Tbsp apple cider vinegar

  • 3 Tbsp olive oil

  • 1 Tbsp maple syrup


  1. Preheat oven to 200 degrees and line a baking tray with baking paper

  2. Slice the carrots into coins, cut the pumpkin into cubes and add to a large bowl with the first measure of olive oil and curry powder. Mix well add to baking tray and bake in the oven for 20-25 mins or until soft.

  3. In the meantime, dice the silverbeet, parsley and cabbage and add to a salad bowl or serving platter. Add the mesclun or spinach leaves on top.

  4. Once the carrots and pumpkin have cooked and allowed to cool for 5-10 minutes, add them on top of the salad leaves.

  5. Dice the cranberries and almonds and add them along with the sunflower seeds to the salad.

  6. Slice the avocado into chunk, crumble the feta and add both to the salad with the salt.

  7. Mix the apple cider vinegar, second measure of olive oil and maple in a jar or small bowl and use to serve.

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