Summer nights often find me dreaming up vegan organic deliciousness in my island kitchen. Most often I find my fruits and veggies at the local farmer’s markets. Pumpkin grows easily here on St. Croix and can be found year-round. For this recipe, I roasted it tossed in smoked paprika powder then combined it with organic arugula, sundried tomatoes, and chili roasted chickpeas. The dressing came together easily with honey and turmeric, two of my favorite ingredients! Hot sauce is an option, though here in the islands, we like everything hot hot hot! So I encourage you to spice it up to taste.
Fungi’s Hot Sauce is a great brand and comes in a variety of flavors. The company is based on St. Croix and inspired by the memory of the founder’s dog Fungi. I especially like Fungis Roasted Onion with this dish.
Coat sliced pumpkin with olive oil, thyme, and paprika and lay on a parchment paper-lined baking tray.
Roast in the oven at 425 degrees until tender- about 20 minutes.
Roll the chickpeas in chili powder and bake on a separate lined baking sheet for 20 minutes or so until crunchy.
Toss arugula and tomatoes with dressing to coat lightly, arrange pumpkin on top and sprinkle with chickpeas.
Drizzle extra dressing on top.
Add hot sauce to the side of the plate or directly to the salad as desired!
Ingredients
Directions
Coat sliced pumpkin with olive oil, thyme, and paprika and lay on a parchment paper-lined baking tray.
Roast in the oven at 425 degrees until tender- about 20 minutes.
Roll the chickpeas in chili powder and bake on a separate lined baking sheet for 20 minutes or so until crunchy.
Toss arugula and tomatoes with dressing to coat lightly, arrange pumpkin on top and sprinkle with chickpeas.
Drizzle extra dressing on top.
Add hot sauce to the side of the plate or directly to the salad as desired!
Enjoy!
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