It’s happened. Our shortest day in New Zealand. June 21st. The winter solstice. I actually had to google this one, and the official word on our shortest (and darkest) day is, it’s “an astronomical phenomenon, marking the day with the shortest period of daylight and longest night of the year”. The earth is angled in such a way, that when it spins on its axis, most of the turn is covered in darkness (this image here is a pretty good pictorial depiction). Which in foodie terms means, time to bring out the roast vege.
This terrifically tasty winter salad is just what you need on such a day. The perfect combo of sweet silky roasted butternut and delicately spiced chickpeas, all drizzled in my favourite flavour fulsome dairy-free aioli. Warming she is indeed, yet at the same time, light enough to leave you feeling ready to hit the slopes (or whatever it is you love to do in winter).
Yes, these belly warming Spiced Pumpkin and Chickpea Salads are…
Get your oven on the pre-heat and come make these roastie bowls with me! They'll be a guaranteed family/flat/friend/fiancée winner, I promise.
So what’s involved? A quick roast of delicious naturally sweet butternut pumpkin. A mix of chickpeas with some simple yet punchy spices. Roast ‘em all up together until golden and hot. Then serve a top your favourite salad greens and drizzle in copious amounts of this cult-classic Cashew Aioli here. Sound simple? It is. And it’s good, trés bien.
I’ve used butternut pumpkin here as it’s particularly delicate and sweet, but any pumpkin or winter squash will do – crown pumpkin, winter squash, or any local variety of these Halloween-invoking vege you have grown locally near you. I’ve then added red onion for extra sweetness and bite, though shallots also work beautifully here, or good ol’ brown onions if you’re in a pinch. Then the salad? Again, whatever you’ve got around – I used a combo of mizuna, curly kale, cavolo nero, baby spinach, rocket, and buttercrunch, as that’s what we had in our garden. But anything will do.
Finally, the aioli. I used to make this with cashews only, but lately have been doing a half half mix of cashews and sunflower seeds, which reduces the cost, and gives it a slightly earthier taste – perfect for savoury recipes. Save your cashews for cakes like this one here!
If you make these winter solstice Spiced Pumpkin and Chickpea Salads, I’d love to see your versions on Instagram. Share your photos and tag me @begoodorganics and #begoodorganics, and @begoodorganics in the image, so I can come say hi. You can also share your pics over on my Facebook page under my latest post here, or leave me a comment below. If you follow me on social media you’ll know I love sharing your recreations on Facebook and Instagram each week - I’d love for that next feature to be you!
Hope you love these super salads – we’ve had them on high dinner rotation the past few weeks. And until the earth starts its tilt back the other way, they’ll be a regular for a few months yet.
Til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post your recreation on Instagram. As you know, I publish all my recipes here on the blog for free, so if you could share them with your loved ones, I would be forever grateful! Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next video by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
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Always use certified organic, local and fairly traded ingredients wherever possible
1.3 kg butternut pumpkin (cut into 1cm slices)
2 x 400g chickpeas, rinsed and drained (or 3 c cooked chickpeas)
4 tbsp melted coconut oil
4 red onions (quartered)
16 cloves garlic (chopped)
2 tsp cumin
2 tsp turmeric
2 tsp smoked paprika
2 tsp sea salt
1/4 tsp cayenne pepper
Cashew Aioli Dressing
1c cashews (soaked overnight) (or use 1/2 sunflower seeds)
2 small cloves garlic
1/2 lemon (juice, flesh and rind)
2 tsp apple cider vinegar
1/2 tsp sea salt
2 tsp dijon mustard
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the plates, linen and tableware I’ve used are from Citta Design.
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