Canadian Thanksgiving is next weekend so this raw, gluten-free fall pomegranate pumpkin salad here is a great recipe to bring along to your family dinner! Who knew you could eat pumpkin raw? And wow, let me tell you; once marinated in a delicious dressing like this, you will love it!
This is my first recipe blog post in a long time and there is good reason for that; I have been really blessed to receive a lot of opportunities this year which have kept me really busy. I taught a raw chef certification in Bali last April which I will blog about as it was an amazing experience.
When I returned home I had to pack up and move from Edmonton, AB to Vancouver, BC for June 1st, and leave right away to Bend, Oregon to intern at Pure Joy Culinary Academy during their Plant-Based Chef Certification Program. I will also blog about that experience because it was one of the most memorable months of my life! Bend, Oregon is the one the most beautiful places I have ever visited.
I enjoyed the rest of the summer in my new hometown (which I was actually born and raised in) of Vancouver, BC while working at a plant-based café in North Vancouver and developing a new plant-based menu for a cafe in New Westminster.
Fast forward to September I jetted off to beautiful Montenegro (small country next to Croatia) to help cater a plant-based dinner at Monte Bay Retreat in Perast. If you have never been to Montenegro and are looking for sun, relaxation and nature, please go!! I fell in love with Montenegro; the people, beauty and weather. Check out my instagram for more details on my trip.
I ended my trip in London to take a private class with Amy Levin! I have followed her for a long time and took her raw chocolate courses online in 2015 so I was beyond excited to meet her! If you ever visit London and are into learning more about plant-based chocolate and desserts, she is a master teacher! Check out my instagram for pictures.
Back to this delicious recipe of so many flavors and textures you will want to keep coming back for more. Wow your family and friends with this pumpkin salad and they will thank you for it. This recipe was inspired by a show I saw on my flight back from London with a chef from Israel (I wish I could remember his name).
Pumpkin has so many nutritional benefits:
High in antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These can neutralize free radicals, stopping them from damaging your cells
High in Vitamins A and C, potassium, zinc and fiber
This is a great dish to have at Thanksgiving dinner or for lunches at work and is one of my favorite recipes so far!
Fall Pomegranate Pumpkin Salad
- 1 sugar pumpkin, raw de-seeded and small diced
- seeds from half of 1 pomegranate
- 1/3 cup cilantro chopped
- 1/4 cup mint chopped
- 1/4 cup walnuts chopped
- 1/4 cup red onion diced
- 2 tbsp dried blueberries or cranberries
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp coconut nectar or any liquid sweetener
- 1 tbsp pomegranate juice preferably pure
- 1/4 tsp himalayan salt or any high mineral salt
- pepper to taste
- Prepare all salad ingredients as instructed and place in a medium-size bowl.
- In a separate small bowl, add all dressing ingredients and whisk until combined.
- Pour dressing on salad and mix well. Let sit for 1/2 hour for flavors to marinate pumpkin.
- Add extra salt and pepper to taste.