Pumpkin Noodle Salad

Time

30minutes

SErves

2

Calories

512 kcal

Carbs

48g

Protein

12g

Fat

29g

Ingredients

For the pumpkin noodle salad

  • 1.1 kg peeled butternut squash—twist into noodle shape using a spiral cutter
  • 120 g pear – cut into small cubes or thin slices
  • 50 g arugula—wash and dry
  • 150 g pomegranate seeds
  • 8 pecans—roughly chop
  • 4 tablespoons peanut oil, heat-resistant

For the dressing

  • 1 tbsp sesame oil, cold-pressed
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons tamari (soy sauce)
  • 1 tablespoon yacon syrup
  • 1 tbsp nutritional yeast flakes
  • crystal salt and pepper from the mill

Instructions

For this delicious pumpkin noodle salad, we baked the pumpkin noodles in the oven for 10 minutes, combined them with pear, arugula, and pomegranate seeds, and provided them with a spicy dressing.

Step 1

Preheat the oven to 180 °C convection and prepare a baking tray lined with baking paper.

Step 2

Spread the pumpkin noodles on the baking paper, drizzle with the peanut oil, season with salt and pepper and cook in the oven for 10 minutes so that they are still firm to the bite.

Step 3

In the meantime, mix all the dressing ingredients together.

Step 4

Place the pear slices, arugula, pomegranate seeds and pecans in a salad bowl, fold in the warm pumpkin noodles and pour over the dressing. Mix everything thoroughly, season again and serve immediately.

Step 5

Note: If you want to prepare the pumpkin salad as part of an alkaline cure, simply swap the pecans for almonds.

You can also try these other vegan noodle recipes:

Recommended Products

Vegan Noodles

 

Now, in Oodles and Oodles of Vegan Noodles, the author plant-ifies popular dishes from Japan, Vietnam, Thailand, and China and offers entirely new noodle recipes. From cold to hot, soups to sauces, this cookbook fulfills all your wildest cravings—cozy up with a bowl of Vietnamese Pho, spice up your lunch with Soba Salad with Spicy Peanut Sauce, or give classic carbonara a twist with Udon Carbonara Japanese Style.

Taste of the east

 

Featuring over 150 vegan versions of favorite cuisines from India, Thailand, China, and Japan. “Taste of the East” also offers inspired animal-free recipes from Indonesia, Nepal, Vietnam, Korea, Tibet, Iran, and Afghanistan. With chapters dedicated to the Asian kitchen and preparation basics, as well as a wealth of resources including ingredient sources and supplemental info on vegan cuisine, The 30-Minute Vegan’s “Taste of the East” offers easy, delicious, inspiring meals for both seasoned and novice busy home chefs.

Vegan Noodles

 

Now, in Oodles and Oodles of Vegan Noodles, the author plant-ifies popular dishes from Japan, Vietnam, Thailand, and China and offers entirely new noodle recipes. From cold to hot, soups to sauces, this cookbook fulfills all your wildest cravings—cozy up with a bowl of Vietnamese Pho, spice up your lunch with Soba Salad with Spicy Peanut Sauce, or give classic carbonara a twist with Udon Carbonara Japanese Style.

Taste of the east

 

Featuring over 150 vegan versions of favorite cuisines from India, Thailand, China, and Japan. “Taste of the East” also offers inspired animal-free recipes from Indonesia, Nepal, Vietnam, Korea, Tibet, Iran, and Afghanistan. With chapters dedicated to the Asian kitchen and preparation basics, as well as a wealth of resources including ingredient sources and supplemental info on vegan cuisine, The 30-Minute Vegan’s “Taste of the East” offers easy, delicious, inspiring meals for both seasoned and novice busy home chefs.

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