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Pumpkin, Arugula & Black Bean Salad
Who doesn't love a satisfying and filling salad? The secret to this salad is in the ingredients - Unived D-Veg drops and Coconut Vinegar.
Preparation
Prep Time
Cook Time
Total Time
Ingredients
1 peeled & cubed pumpkin
1 ½ tsp olive oil
½ tsp ground cumin
4 cups arugula (rucola)
¾ cups black beans (drained & rinsed)
¼ cup Mixed super seeds
¼ cup dried cranberries
1/4 cup Unived Coconut Vinegar
Few drops, Unived D-Vegs Drops
The dressing:
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2 tbsp fresh lime juice
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1 tsp hot sauce
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½ tsp jaggery
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1 tbsp extra-virgin olive oil
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1 tsp D-veg drops
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1 clove smashed garlic
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Salt and Pepper to taste
Instructions
The dressing:
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In a small bowl, whisk together the lime juice, Unived Coconut vinegar, hot sauce, agave nectar and salt. Finely chop or smash a clove of garlic, add to mixture. Slowly pouring in the olive oil and Unived D-Veg drops.
The salad:
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Preheat oven to 150 degree Celsius
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Cut the pumpkin into bite size pieces.
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Line a baking tray with aluminium foil. Place the pumpkin on the tray. Sprinkle the olive oil, cumin, salt and pepper over it and toss to coat.
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Roast the pumpkin until tender when pierced with a fork, 25 to 30 minutes.
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In a serving bowl, toss the arugula, dried cranberries and black beans. Add the roasted pumpkin and the dressing, and toss again. Sprinkle super seeds for garnish.
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Serve immediately.
Unived's Raw Coconut Vinegar helps with digestive health, weight management and blood pressure control. Making it a must for any kitchen. Also, it's low GI means that it's good for those who need to control their sugar.
Unived's D-Veg drops are super good for you, especially if you're on a vegan diet and require vitamin D, which is difficult to get. Vitamin D helps improve calcium intake, which is so important for women!
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