When it comes to salads you should never miss this nutritious vegan dish made with pumpkin and quinoa mixed with cauliflower, it is just perfect.
Quinoa pumpkin cauliflower salad
Due to pumpkins, this is my favorite time of year. I like how versatile pumpkin is; it may be used in several ways. Pumpkin is wonderful in almost every imaginable dish, including soup, salad, sweet and savory pastries, and pizza sauce. Pumpkin and Cauliflower Quinoa Salad with Pomegranate Salad Dressing is this week's tasty recipe. First, prepare the cauliflower and pumpkin. For this recipe, I like to use a Kabocha pumpkin, which has a dark green exterior and a yellowish or orange interior. This pumpkin is so deliciously silky smooth. However, feel free to use whatever kind of pumpkin you choose. The quantity of pumpkin required will be determined by the pumpkin's size. Cut the pumpkin in half along its length and remove the seeds. Cube the peeled pumpkin into about 1 centimeter (0.5 inches) cubes. Place the pumpkin cubes and half a head of cauliflower florets on a baking sheet lined with grease-resistant parchment paper. Add some olive oil and salt, and sprinkle. And roast the veggies for 40-50 minutes at 180°C (355°F). Next, prepare the quinoa for cooking. One of my favorite methods to cook quinoa is in bone broth, although any bouillon or salted water can work in a hurry. While the remainder of the dish is cooking, wash and grate or process the Brussels sprouts in a food processor. Take one-half of pomegranate and remove the seeds. Additionally, use your hands to remove juice from the remaining half of the pomegranate. Combine the juice with a tablespoon of olive oil and some salt in a sealed container. Shake the bottle to produce a pomegranate salad dressing that won't affect your stomach if you have histamine difficulties. Although there is a sweeter form of pomegranate, the sourer variety should be utilized here. Moreover, pomegranates possess anti-inflammatory and antihistamine qualities (they stabilize mast cells). Therefore, pomegranates are an all-around winner. The conclusion of the piece contains a bibliography for further reading. 
pumpkin cauliflower salad
When everything has finished cooking, mix the cooked quinoa with the grated Brussels sprouts. Roast some cauliflower and pumpkin and add them to the dish. Serve with pomegranate salad dressing and pomegranate apple seeds. It is hard to realize that this amazing salad is vegan. Composed of roasted cauliflower, chickpeas, softened kale leaves, protein-rich quinoa, sweet orange, pomegranate, and pumpkin and pepita seeds. In consideration of the nutritional benefits and strong antioxidants of extra virgin olive oil, I have kept the dressing light and simple by adding just a portion of the pomegranate juice. Ideal as a plant-based main course that is filling without being heavy, and can be made in advance for meal prep or on the spot to wow dinner guests. POMEGRANATE BENEFITS: Pomegranate arils are high in fiber, while pomegranate juice is abundant in vitamin C, potassium, iron, and polyphenol antioxidants. Pomegranate antioxidant concentration is three times more than that of green tea and red wine. High amounts of tannins, anthocyanins, and ellagic acid are primarily responsible for the health benefits of pomegranate juice. Studies on the health advantages of pomegranates have been encouraging. Possesses powerful anti-inflammatory capabilities that may inhibit the inflammatory responses underlying a variety of chronic disorders, including cardiovascular disease, cancer, type 2 diabetes, dementia, and even obesity. Potentially cancer-preventive; might reduce the recurrence of prostate cancer. The progression of Alzheimer's disease might be halted by this. Could aid in maintaining healthy blood pressure. Thanks to significant antioxidant qualities, disease-causing cell damage may be averted. Potentially useful for osteoarthritis, viral infections, and dental plaque. Consuming pomegranates has several wonderful health advantages. Here is a second recipe that makes excellent use of pomegranates (Turmeric Roasted Cauliflower and Pomegranate Salad with Lemon Tahini Dressing), so let's start cooking! Superfood Salad with Kale, Cauliflower, and Quinoa It is hard to realize that this amazing salad is vegan. Composed of roasted cauliflower, chickpeas, softened kale leaves, protein-rich quinoa, sweet orange, pomegranate, and pumpkin and pepita seeds. Serves two as a main meal and four as a side dish. 
pumpkin salad taste
Ten-minute prep time To cook dinner will need twenty minutes. Add 1 cup of water to 1/2 cup of quinoa to prepare it. One cup of chickpeas in a can.
- 2 cups of cauliflower choppings
- Paprika, 1/2 teaspoon
- One cup of kale massaged with citrus juice or apple cider vinegar
- 2 tablespoons of seeds from sunflowers and pumpkins
On a salad, half a pomegranate and its juice are sprinkled. One orange, peeled and sliced Extra virgin olive oil (EVOO), to taste (2 teaspoons Cobram Estate Light EVOO), and salt for roasting. Instructions The oven should be preheated at 200 degrees while you prepare a baking sheet by lining it with parchment paper. Place the cauliflower florets in a single layer on a baking sheet and cut them very finely. Salt, paprika, and two tablespoons of olive oil should be used as seasonings. In the oven for twenty minutes will offer you a meal that is well browned and cooked through. Do not hasten the process of cooling; instead, put the prepared food away. In the meanwhile, put the quinoa in a pot with water and bring it to a boil. Before lowering it to a simmer, the temperature should be brought up to a boil. Simmering for fifteen minutes will ensure that the food is cooked thoroughly and that the water is absorbed. After cooking, quinoa must be fluffed with a fork to prevent it from clumping. Place in a bowl and chill in the refrigerator for a bit before adding to the salad. Mix the quinoa, chickpeas, kale, and cauliflower together in a large salad dish along with the orange and seeds. First, remove the arils, which are the fruit's seeds, and add them to the salad. Then, gently pour some of the pomegranate juice over the salad. When you're ready to serve the salad, toss it with some olive oil and serve. 