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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
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine Salad/Side
Servings 4


  • 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


  • 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.
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