A delightful vegan salad featuring the earthy flavors of pumpkin, leeks, spinach, and pine nuts, perfectly complemented by a tangy agave nectar dressing.
Ingredients: 1 small pumpkin, peeled and diced. 2 leeks, sliced. 4 cups fresh spinach leaves. 1/4 cup pine nuts. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon agave nectar. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. Toss diced pumpkin with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast pumpkin for 20-25 minutes or until tender and slightly caramelized. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced leeks and saut until softened, about 5-7 minutes. In a small bowl, whisk together apple cider vinegar, remaining olive oil, agave nectar, salt, and pepper to make the dressing. In a large salad bowl, combine roasted pumpkin, sauted leeks, fresh spinach leaves, and pine nuts. Drizzle dressing over the salad and toss gently to coat everything evenly. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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