Quick and easy roast pumpkin salad – works well as a side dish with roast vegetables. You can prepare in advance and have the cold or warm.
“I never met a pumpkin I didn’t like.”
Roast Pumpkin Salad
Serves 4 as a side dish
Ingredients
1kg jap pumpkin (deseeded and cut into 1cm slices)
salt and pepper
1/4 cup olive oil
1 tablespoon maple syrup
1/2 cup walnuts
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 mint leaves
1/4 cup flat leaf parsley or fresh basil
1/4 cup craisins
1 tablespoon balsamic vinegar
What do I do now?
Preheat the oven to 220 degrees celsius.
Slice the pumpkin and arrange on a lined baking tray.
Brush with olive oil, maple syrup and add salt and pepper.
Roast for 25-30 minutes until soft and caramelised.
Place the walnuts, cumin, cinnamon and a dash of olive oil in a pan and fry until the walnuts are toasted (about 2-3 minutes on medium heat).
Set aside to cool. Roughly chop the walnuts when cool.
Divide the pumpkin between plates and top with walnuts, parsley, mint, craisins and a drizzle of balsamic vinegar to serve.
Anything else I should know?
This dish can be prepared in advance and served warm or cold.
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