Vegan roasted pumpkin salad

Vegan roasted pumpkin salad

A delicious and filling salad with grilled pumpkin, crunchy fillets, vegan cheese, spinach and a spicy tahini dressing.

Cooking time: 65 mins                                   

Serves: 2


2 (200g) Quorn Vegan Crunchy Fillets

300g pumpkin, sliced

½ tablespoon of olive oil

65ml almond milk

1 ½ tablespoon of tahini paste

1 ½ tablespoon of water

1 tablespoon fresh coriander

1 tablespoon lemon juice

¼ teaspoon of sugar

salt and pepper

50g baby spinach

65g vegan parmesan cheese, diced

50g pomegranate seeds


  1. Preheat the oven to 200°C. Place the Quorn Vegan Crunchy Fillets on a baking sheet and bake for 20 minutes until golden and crispy. Cut into thick slices.
  2. Place the pumpkin slices on a baking sheet, sprinkle with olive oil and roast for 20-25 minutes until they are soft and lightly charred.
  3. For the dressing, mix almond milk, tahini paste, water, coriander, lemon juice and sugar. Mix until smooth. Season with salt and pepper.
  4. To make the salad, place some baby spinach on each plate and top it off with the roasted pumpkin, slices of fillets, vegan parmesan cheese and pomegranate seeds. Serve with the dressing separately.
  5. TIP: To spice up the dressing, you can add ½ a seeded green chili when you mix the dressing.

Quorn; Healthy Protein. Healthy Planet. Visit www.quorn.co.uk for more information and recipe inspiration!

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