Crazy Vegan Kitchen

Easy and simple vegan recipes.

  • Vegan Recipe Index
    • Mains
    • Desserts
    • Salads & Sides
    • Breakfast
    • Drinks & Juices
  • Who Am I?
    • Get in touch
  • Articles
Home » Salads & Sides » Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing

Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing

Last updated on January 27, 2021 By Crazy Vegan 25 Comments

Jump to Recipe Print Recipe

Tangy Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. Healthy, Vibrant and Delicious. #Salad #Asparagus #Pumpkin #RedWine #Hazelnut #Cranberry #Vegan #VeganRecipes #FoodPornThere are 2 reasons I love Asparagus. The first one, obviously, is because it tastes awesome. The second one is because it makes my pee smell funny. Who doesn’t love strange smelling pee? One of my favourite ways of having Asparagus is in this Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. I love making this when it’s freezing cold in Melbourne, because it reminds me so much of Australia’s elusive, short-lived Summers. I think I want to move to frikkin Hawaii.

Tangy Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. Healthy, Vibrant and Delicious. #Salad #Asparagus #Pumpkin #RedWine #Hazelnut #Cranberry #Vegan #VeganRecipes #FoodPornThis Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing consists of sweet roasted Pumpkin, blanched Asparagus, Greens and Mint – bathed in a tangy, crunchy Chianti Red Wine Vinegar and Hazelnut Cranberry dressing. For my salad greens, I use my favorite Watercress and Baby Spinach, but feel free to use any greens you like (for the love of God, no Iceberg lettuce, PLEASE!).

Tangy Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. Healthy, Vibrant and Delicious. #Salad #Asparagus #Pumpkin #RedWine #Hazelnut #Cranberry #Vegan #VeganRecipes #FoodPornA little note on the Vinegar I use – I’ve tried many different Red Wine Vinegars in the past, but Chianti Red Wine Vinegar is by far my favorite one to use in salad dressings. It’s acidic, but not in a harsh way that a lot of cheaper vinegars are. If you’re interested in purchasing some, click on the Amazon link below or here. (We earn a tiny commission if you purchase anything through the above link, at no extra cost to you! We only recommend products we personally own and love).

FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

    Anyway, back to our Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. It is Gluten Free, Vegan, Low in Fat, Free of Child Labor and only sets you back about 135 calories per serving. Awesome! The whole thing comes together in about half an hour and tastes a million times better than the bullsh!t salads sold at supermarkets or cafes. Scroll down to get the full recipe for our Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. Till next time, homies.

    Tangy Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. Healthy, Vibrant and Delicious. #Salad #Asparagus #Pumpkin #RedWine #Hazelnut #Cranberry #Vegan #VeganRecipes #FoodPorn

    Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing

    Crazy Vegan Kitchen
    Tangy Pumpkin and Asparagus Salad with Hazelnut Cranberry Dressing. Healthy, Vibrant and Delicious. Vegan | Gluten Free
    No ratings yet
    Print Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Cuisine Salad/Side
    Servings 4

    Ingredients
      

    • 1 cup chopped Pumpkin
    • 1 teaspoon Oil
    • Salt/Pepper to taste
    • 15 medium spears of Asparagus trimmed
    • 2 cups chopped Watercress
    • 1 cup Baby Spinach
    • 1/4 cup torn Mint Leaves
    • Hazelnut Cranberry Dressing:
    • 1 tablespoon Olive Oil
    • 1/4 cup dry-roasted Hazelnuts chopped
    • 1/4 cup Dried Cranberries chopped finely
    • 3 1/2 tablespoons Chianti Red Wine Vinegar
    • 2 teaspoons Maple Syrup
    • Salt/Pepper to taste

    Instructions
     

    • Preheat your oven to 175 degrees Celsius. Toss pumpkin in 1 teaspoon of oil and season with salt and pepper.
    • Lay on a baking tray in a single layer and roast for 30 minutes or till the pumpkin is cooked all the way through. Once cooked, let cool till it is just warm.
    • Whilst pumpkin is roasting, prepare Asparagus. Bring a large pot of water to boil and dump Asparagus in. Cook for 2-3 minutes, or until the Asparagus turns a bright, vibrant green. Immediately transfer your Asparagus spears into a bowl of ice water to help retain its vibrance.
    • Prepare the dressing by heating olive oil in a small pan till just warm. Add Hazelnuts and Dried Cranberries to the oil and let everything heat through slightly. Take off the heat and mix in red wine vinegar, maple syrup and salt/pepper.
    • Place chopped Watercress, Baby Spinach, Mint, blanched Asparagus and Roasted Pumpkin in a salad bowl. Dress your salad with the prepared dressing and toss to combine.
    Tried this recipe?Let us know how it was!

    Tangy Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing. Healthy, Vibrant and Delicious. #Salad #Asparagus #Pumpkin #RedWine #Hazelnut #Cranberry #Vegan #VeganRecipes #FoodPorn
    • Facebook
    « Vegan Chocolate Mousse made with Aquafaba (Chickpea Brine)
    Raspberry Rose Vegan Macarons (Using Aquafaba) »

    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

      Comments

      1. buba says

        at

        Hi! You know that smelling the strange odor is a genetic attribute? :-) Thanks for all the great and yummy recipes!
        Reply
        • Amrita @ Crazy Vegan Kitchen says

          at

          I did not know that! So not everyone encounters it?! DAMN, I've got unlucky genes! And it's my pleasure x
          Reply
      2. Howie Fox says

        at

        I really like green asparagus, but the dressing just sounds divine! :D Btw, these are probably my favorite photos on your blog yet, massive!!
        Reply
        • Levan says

          at

          Mega thanks Howie! And super happy that we got in touch through our blogs and are now even more connected than ever. :)
          Reply
      3. dixya | food, pleasure, and health says

        at

        even though its not pumpkin or cranberry season in the US, I want this salad!!!!
        Reply
        • Levan says

          at

          Thanks Dixya! What season is it over in the US right now by the way? We're curious! :)
          Reply
      4. Lucie Javorska says

        at

        I totally love all the flavors! You just happened to put a bunch of my favorite ingredients together :) And the hazelnut dressing is a brilliant idea!!!
        Reply
        • Levan says

          at

          Love to see you here Lucie! Definitely! I'm not big on pumpkin in some dishes, but this one was an exception. :) And I'm not just saying it too - I'm super fussy with pumpkin!
          Reply
      « Older Comments

      Talk Back To Me Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


      FREE SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS


        Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Privacy Policy & Disclosure. · Log in