In this delicious vegan marinated pumpkin salad, all of the best sweet and savoury flavours come together to make the PERFECT fall salad!
I am so happy that today I get to share this DELICIOUS recipe with you! Last month, I met up with the beautiful Kimberly from “The Little Plantation” and we had the most fun morning cooking, shooting and chatting together! Kimberly and I started blogging around the same time, and I’ve followed along with her cooking journey since the very beginning. She is one of the best food photographers I know and seeing all the creative recipes she comes up with is so inspiring! You can see Kimberly’s take on this delicious salad here.
Sometimes the blogging world can be a bit isolating, and we had a really nice chat about this while I was there. Living in Switzerland and blogging in English, I sometimes feel like I haven’t really integrated in the Swiss blogging community, and I can’t really integrate in the British one, because I’m not physically around to meet people and collaborate. I spend a lot of my days on my own and every now and then I feel a bit sad and wonder if blogging is really for me.
Then, when I do get to meet people like Kimberly and let my cooking creative self run wild, I realise that this IS the right thing for me, and I’m so happy that I get to spend time around such creative people, and obviously, so much food.
This salad is pretty special, let me tell you a bit about it. The pumpkin itself is marinated overnight in a glorious mix of garlic, ginger and spices to absorb as much flavour as possible, before being roasted and served with some fresh coriander and sweet pomegranate seeds. All together these contrasting flavours compliment each other beautifully, it really is a wonderful Autumnal taste!
Don’t forget to head over to The Little Plantation and check out Kimberly’s take on this autumnal pumpkin salad!