Winter White Bean Salad

ORIGINAL RECIPE: Forks Over Knives pg. 73 & 24

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Ingredients
Spicy Cilantro Pesto

• 2 cups packed cilantro
  
• 1/4 hulled sunflower seeds, toasted 
  
• 1 jalapeno pepper, peeled and chopped
  
• zest and juice of 1 lime
  
• 1/4 cup nutritional yeast
  

Salad

• 1 pumpkin (2 lbs), or other similar winter squash, peeled and cut into 1/2-inch cubes
  
• 4 cups cooked cannellini (white bean) OR 2 cans, drained & rinsed
  
• 1 small red onion, peeled and diced small
• 2 cups spinach (1 per serving)

Cooking Steps
Spicy Cilantro Pesto

1. combine all ingredients and puree in a blender until desired consistency

Salad

1. steam the pumpkin for 10 to 12 mins or until tender
   
2. drain and rinse the pumpkin until cool
   
3. once the pumpkin has cooled, add it to a medium bowl with the beans, onions, salt / pepper, and pesto mix.
   
4. serve over a bed of spinach