The sweetness of the pumpkin, the crunch of the pepitas and the tanginess of the lemony cashew labne make this salad sing!

Ingredients

Salad

400g pumpkin pieces
100g pepitas
200g baby spinach

Dressing

1 Tablespoon Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
Salt and pepper

Lemony Cashew Labne

1/2 cup raw cashew nuts (soaked for 1 hour*)
Juice of 2 lemons
1/2 teaspoon salt

Method

Peel and dice pumpkin. Toss in a little olive oil and salt. Place on a baking tray and bake in a pre-heated oven (180 degrees Celsius) until cooked through.

Place pepitas in a small frying pan and dry fry on a medium-high heat for 1 minute, stirring constantly. Keep an eye on them as they burn so easily! 
Actually, you can completely leave out this step if you like! Frying the pepitas makes them extra crunchy, but the sky won't fall in if your pepitas are only regular-crunchy.

Wash and drain baby spinach. Place in a bowl with dressing ingredients and toss well to coat.

Lemony Cashew Labne

Place all ingredients in a high speed blender. A small blender is best for this recipe. I use my Vitamix S30. Blend until smooth.

Salad

Place dressed baby spinach leaves in the bottom of a serving bowl.
Top with roasted pumpkin pieces.
Sprinkle with pepitas.
Spoon Lemony Cashew Labne over the top.

Serve and enjoy!