Roasted Pumpkin and Spinach Salad with Spiced Tempeh and Cottage Cheese

How about whipping up a quick salad for a hot summer afternoon lunch? Sounds good!! It works all the better for me if the salad has spicy fried tempeh as crunch factor. I love tempeh, not only in salads but in absolutely any form. In Singapore, Malays use Tempeh to make a wonderful dish called Sambal Goreng, which is spicy and flavorful with tempeh cooked along with long beans and sambal. I ate it quite frequently while I was pregnant, to an extent that I got Gestational Diabetes! 😀 Immediately my doctor asked me to stop eating sambal goreng as the dish has some sugar content, but it is absolutely delicious. 😉

Tempeh if eaten just by itself is a power food. Prepared from soybeans, it has laudable nutritional characteristics and high content of proteins, dietary fibers and vitamins. I prefer to shallow fry it with slight paprika and salt. Tastes heavenly!

I always keep finding excuses to consume salads on a regular basis. Even when I go out, I constantly look out for salad bars. Salads are not only a healthy option for food, they are also filling and keep you away from unnecessary cravings.

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My enthusiasm after I had a pumpkin and spinach salad at a local salad bar was inevitable. I loved the flavor of roasted pumpkins, which certainly has driven me to reproduce the dish at home. The only difference is that I substituted the feta with crumbled cottage cheese (paneer) which gave a wow factor to this salad! If you want to enjoy a hearty salad this is it! It’s healthy, vibrant, colorful and loaded with nutrition. Indulge in clean eating for a better life!!

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Ingredients:

Pumpkin: 1/2

Garlic – 3 whole cloves

Spinach – a small bunch of baby spinach leaves (washed thoroughly)

Avocado – 1 (peeled and cut into slices)

Tempeh – cut into bite-size peices

Paneer  / cottage cheese – few cubes

Paprika – 1 tsp

Olive oil – 1 tbsp

Honey – 1 tsp

Lime juice – 2 tsp

Vinegar – 1/2 tsp

Salt – as per taste

Method:

  1. Cut the pumpkin into small cubes (with skin on). Lightly apply olive oil salt and pepper. Place the pumpkin on a tray lined with baking sheet. Add few cloves of peeled garlic. Roast in the oven at 180-200 degree Celsius for 40 mins.

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2. Marinate the tempeh and paneer with some paprika and salt. Shallow fry with very little oil in a pan.

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3. I used organic baby spinach leaves. Wash thoroughly.

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4. Prepare the dressing. In a bowl, take olive oil, honey, vinegar, lime juice and salt. Whisk well until everything is incorporated and the dressing turns kind of creamy.

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5. In a large mixing bowl, toss the spinach and pumpkin with the salad dressing.

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6. Crumble the paneer and sprinkle on top along with the tempeh. Serve it with some sliced avocados on the side.

P.S: You can also add some toasted walnuts on top. 

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Enjoy this hearty and healthy salad for a refreshing lunch! 🙂

 

 

 

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25 thoughts on “Roasted Pumpkin and Spinach Salad with Spiced Tempeh and Cottage Cheese

  1. This is such a beautiful dish, I love all the colours, and imagine it tastes divine 🙂 Thanks so much for finding me and for stopping by at my blog, Lynne’s Recipe Trails, and for all the ‘likes’. I really appreciate it and look forward in visiting your lovely blog. Have a great weekend. x

    Liked by 1 person

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