Miso Pumpkin Salad

Ingredients

• 1/2 kent pumpkin, sliced into 6 pieces
• 6 tsp white miso paste
• 3 tsp maple
• 3 tsp olive oil
• Pinch of pepper
• 2 1/2 tbsp (vegan) mayo
• 1 tbsp rice vinegar
• 1/4 tsp crushed ginger
• 1/4 tsp minced garlic
• 1 tbsp tamari sauce
• 1 tbsp sesame oil
• 1 1/2 tsp tahini
• 6 tbsp water
• 3 tbsp white sesame seeds
• 1 tsp black or brown sesame seeds
• 1/2 cup almonds, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tsp olive oil
• 1/2 tsp maple syrup
• 1 bunch broccolini
• salt/pepper
• 1 cup quinoa
• 1 3/4 cup vegetable broth
• 1 avocado, cubed
• 150g cherry tomatoes, cut in half
• 1 cup edamame
• 4 tbsp pickled ginger
• 1 cup, cucumber, chopped (optional)
• 5 cups of spinach & kale mix