Project Description

BBQ Pumpkin, Cashew & Spinach salad

While you’re cooking meat on the barbie, throw on pumpkin too to make this BBQ pumpkin, cashew & spinach salad as a lovely salad side or vegetarian main. The maple dressing (rather than honey) means vegans can enjoy it too.

Serves: 6
Preparation Time: 15 minutes
Cooking Time: 10 minutes


½ large or 1 small (1k) butternut pumpkin, peeled, sliced, seeded
1 ½ tablespoons (30ml) extra virgin olive oil
2 birds-eye chillies, de-seeded, finely chopped (optional)
1 tablespoon wholegrain mustard
2 tablespoons (40 ml) apple cider vinegar
1 ¼ tablespoons maple syrup
Salt and freshly ground black pepper to taste
300g baby spinach leaves
150g cashews, toasted, roughly chopped


  1. Preheat a barbecue on medium. Slice pumpkin into 1cm slices. Brush with a little of the oil and season with salt and pepper. Cook on barbecue for 5 minutes each side or until tender. Transfer to a bowl.
  2. Combine the chillies (if using) , mustard, vinegar, maple syrup, salt and pepper and remaining oil in a screw-top jar and shake until well combined.
  3. Place spinach leaves in a bowl, top with pumpkin, half the cashews and toss gently with the dressing. Sprinkle with remaining cashews and serve immediately with any remaining dressing.

This is great with any BBQ recipe like BarbeCURE Chicken & Veggie Skewers or BBQ Tomahawk with Cherry Compote.