Roasted Pumpkin & Pomegranate Salad

A grounding, winter-friendly recipe that does more than just taste good—it works hard for your hormones, gut and energy levels too. This Roasted Pumpkin & Pomegranate Salad is packed with fibre and healthy fats to support blood sugar balance, stable energy and smooth digestion. Topped with a creamy basil pesto made using our gut-loving Great Guts Mayo, it’s a nourishing side filled with seasonal roasted veg and a fresh burst of pomegranate.

Serves 2
GF | DF

Ingredients:

2 cups rocket

1/2 cup white quinoa (or use cauliflower rice if avoiding lectins)

1 tbsp Natural Body Glue

2 cups butternut pumpkin, cubed

10 Brussels sprouts, halved

2 tbsp extra virgin olive oil

1 tbsp sea salt

1 tsp smoked paprika

1 tsp cumin

2 tbsp walnuts, chopped

2 tbsp pepitas

1 tsp coconut aminos

1 tsp raw honey

1/2 avocado, sliced

1/4 cup pomegranate arils

Fresh mint, to garnish

Creamy Basil Pesto

2 cups basil leaves

1/4 cup pine nuts

1 garlic clove

1/2 lemon, juiced

2 tbsp Gevity Rx Great Guts Mayo

1 tsp sea salt

1/2 tsp black pepper

1/4 tsp chilli flakes

2 tbsp extra virgin olive oil

What to do:

1. Preheat your oven to 200°C. Line a baking tray with baking paper.
2. Add pumpkin cubes and halved Brussels sprouts to the tray. Drizzle with olive oil and season with sea salt, paprika and cumin. Toss to coat, then roast for 25–30 minutes or until golden and tender.
3. While the vegetables are roasting, rinse the quinoa well and cook according to the packet instructions, adding Body Glue to the water for extra nutrition. Once cooked, fluff with a fork and set aside to cool slightly.
4. To make the creamy basil pesto, blend basil leaves, pine nuts, garlic, lemon juice, Gevity Great Guts Mayo, salt, pepper, chilli flakes and olive oil in a food processor or high-speed blender until smooth. Set aside.
5. In a small pan over medium heat, add a drizzle of olive oil, walnuts and pepitas. Stir in coconut aminos and raw honey. Cook for 2–3 minutes, tossing frequently, until golden and caramelised. Set aside to cool.
6. Assemble the salad by layering rocket, quinoa, roasted vegetables, avocado slices and caramelised walnuts & pepitas. Drizzle with the creamy basil pesto and garnish with pomegranate and fresh mint just before serving.