By NicolaDirections
1Preheat oven to 170 degrees Celsius. Stir the soy sauce/tamari through the pumpkin and sunflower seeds, place on a lined baking tray and bake for 10 – 15 minutes, stirring once or twice to ensure they don’t burn. (Alternatively if you’ve made some of my Super Seed Mix, you could add that instead). Once lightly toasted, remove from oven and allow to cool.
2In a large serving bowl, mix the prepared beetroot, carrot, apple, mint, raisins and seeds (reserve a few seeds and mint leaves to garnish salad). Place the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.
3Pour the dressing over the salad and mix well. Stir again just before serving, and sprinkle over reserved garnish ingredients.
The original recipe for this delicious salad is from Ripe Deli and can be found here, and the above is my adaptation.
I didn’t have any pomegranate molasses (as in the original recipe) and couldn’t find any – it was delicious without it, but I’m sure it would be even better with it included. If you have pomegranate molasses, leave out the coconut sugar and use 1 – 2 tablespoons of pomegranate molasses instead.
To keep it totally raw, leave the seeds untoasted, and add a dash of soy sauce to the dressing instead.
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