Roasted Honey Pumpkin and Buckwheat Noodle Salad

Wellness Temple - Roasted Honey Pumpkin Salad

 

When it comes to Winter foods, roasted vegies are at the top of my list – especially roasted pumpkin! I love to toss roasted vegies through my salads if I’m feeling like something light and not too heavy as a meal. I find they provide a ‘warming’ quality over your typical water dense salad ingredients, whilst still being healthy and nourishing. Not to mention its the perfect way to make use of those vegies that are sitting at the bottom of your fridge that you have no idea what to do with, but don’t want to waste!

The roasted honey pumpkin and dressing in this recipe is so deliciously sweet, tangy and ridiculously tasty, but not too overpowering and perfectly complements the light flavours of the buckwheat noodles, broccolini and mushrooms. Buckwheat is a great gluten-free alternative to your typical wheat based noodles, and is full of magnesium and is a wonderful anti-inflammatory food which is great for improving blood flow and maintaining a healthy cardiovascular system.

Tip: make sure you read the packet and buy the noodles that are 100% buckwheat, as some are labelled as buckwheat but actually contain wheat! You should be able to find them in most health food stores or an Asian grocer.

 

INGREDIENTS

(serves 4)

Pumpkin

500g butternut pumpkin

1 Tbsp coconut oil

1 Tbsp honey

sea salt

Noodle Salad

250g buckwheat soba noodles, cooked

100g mushrooms (shitake are ideal)

small bunch broccolini, diced (include stems)

Dressing

3 Tbsp olive oil

1 Tbsp tamari

1 Tbsp apple cider vinegar

1 Tbsp honey

juice of ¼ lemon

sea salt and pepper

 

Preheat oven to 220 degrees Celsius.

Wash and cut pumpkin into 1 inch slices, leaving skin on.

Spread pumpkin slices on baking tray, drizzle with coconut oil and honey, then sprinkle with sea salt. Bake for approx. 25 minutes, or until tender.

Prepare salad while the pumpkin is cooking. Mix dressing ingredients and set aside in bowl.

Lightly sauté the mushrooms and broccolini in coconut oil over low heat for a couple of minutes.

Toss together with cooked buckwheat noodles and dressing.

Serve sliced pumpkin with noodle salad on top.

Enjoy 🙂

 

Wellness Temple - Roasted Honey Pumpkin Salad

 

 

 

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