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Pumpkin Spinach with Vegan Caesar Salad


<Servings: 4>

2~2.5 cups (1.5~2cm cubes) Kabocha Pumpkin

3 tbsp Olive oil

4 cups Baby spinach

Almond 1/2 cup


1/2 cup Tahini

1/2 cup or less Water or boiled water

3 tbsp Lemon juice

1 tsp Rice vinegar

Salt and black pepper


1. Heat olive oil in a large pan. Add the pumpkin and sauté until the pumpkin becomes brown.

2. Wash the spinach. Coarsely chop almonds.

3. Mix the dressing ingredients until it becomes creamy.

4. Mix pumpkin, spinach and almond and pour the dressing.

Posted on October 22nd, 2018

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