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Natascha Elisa

Natascha Elisa

Lifestyle blogger
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Super seeded pumpkin salad recipe

Lifestyle — Posted 15/11/16

A classic roast pumpkin salad gets a fresh flavour infusion.

Serves: 2


1 medium butternut pumpkin 

1 head of cos lettuce, chopped. 

1 small bunch of mixed herbs (dill, coriander and parsley) finely chopped 

1 cucumber, sliced using a peeler

1 cup of snow peas, sliced 

1 tablespoon sesame seeds

1 tablespoon pumpkin seeds (pepitas) 


1. Preheat oven to 200°C and line tray with baking paper. 

2. Slice pumpkin lengthways and use a large spoon to remove core and seeds.  Cut into 2 inch cubes and arrange evenly on baking paper

3. Drizzle coconut oil over pumpkin, place inside oven and bake until golden. Remove from oven and allow to cool. 

4. Heat a stove top pan on medium heat. Add seeds and toast for approximately 5 minutes or until golden. Remove from pan immediately and allow to cool.

5. Arrange salad ingredients on a serving platter. Layer lettuce, snow peas, zucchini and herbs. Add baked pumpkin and top with sesame and pumpkin seeds. 

Try more of Natascha's recipes in the free be. Eat Clean Recipe Book or visit

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