Toasted Autumn salad

Welcome in the ‘season of mists and mellow fruitfulness’ with this tasty toasted salad and bring a touch of Autumn onto your plate.

autumn salad

One thing I love about Autumn and living close to a forest is watching the leaves turn red, yellow and orange. The golden leaves look a little toasted, which inspired this Autumnal salad.

It’s easy to make and ready in ten minutes. I enjoy it for lunch but if you prefer it for dinner and want something a little more filling you could serve it with this dahl, or add some edamame beans.

Ingredients – serves 1

  • brown rice noodles for one
  • 2 handfuls of lamb’s lettuce
  • 3 tbs pumpkin seeds
  • 1 tsp Genmai Su (rice vinegar)
  • 1 tsp tamari (soy sauce)
  • 1 tsp sesame oil
  • Gomasio (sesame salt) to taste


  1. Cook the noodles in a pan of boiling water until tender.
  2. Wash the lamb’s lettuce and tear into smaller pieces.
  3. Heat a dry skillet over medium heat. Add the pumpkin seeds and wait until they start to pop. Shake or stir constantly to prevent burning. Remove from the heat when they’re toasted.
  4. Drain the cooked noodles and transfer to a bowl.
  5. Add the lettuce.
  6. Add the Genmai Su, tamari, sesame oil and toasted pumpkin seeds.
  7. Sprinkle on gomasio to taste.

This recipe is from Irina’s cookbook “With a pinch of yoga” 

With a pinch of yoga explains Ayurveda and chakras in terms that you can understand, and then teaches you how to incorporate them into your yogic diet. All forty-six recipes are completely plant-based, gluten-free, sugar-free and even sugar substitute free. Nestled within these yummy recipes is also plenty of inspiration for your yoga practice. 

Head to Irina’s website to buy her cookbooks

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Irina VerwerIrina Verwer is a yoga teacher, Somatic therapist, intimacy coach, Ayurvedic practitioner, vegan chef and writer of two yogic cookbooks. Very grateful for and inspired by all of her teachers, Irina has created a unique style of teaching that is both intense and gentle.