This delicious roast pumpkin salad makes a great light meal on its own, or a versatile side that looks as good as it tastes!
Salad ingredients
- 500g pumpkin (butternut or Kent), peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp ground cumin
- 2 cups baby spinach and rocket (mixed)
- 1/4 cup pepitas (pumpkin seeds)
- 100g goat cheese, crumbled (or use feta if you find the flavour of goat cheese too strong)
Dressing ingredients
- 4 tbsp of olive oil
- 2 tsp of wholegrain mustard
- 2 tbsp of red wine vinegar
- 1 crushed clove of garlic
- A pinch of salt and pepper
- An optional tsp of honey (if you prefer a sweet dressing)
Method
- Preheat the oven to 200°C (fan-forced). Toss the cubed pumpkin in olive oil, salt, pepper, and cumin. Line a baking tray with baking paper and roast the pumpkin for 25 to 30 minutes, or until it’s a lovely warm golden colour and tender.
- While your pumpkin is roasting in the oven, you can toast the pepitas in a dry pan over medium heat for about 1 to 2 minutes, stirring or tossing until they’re lightly toasted. Don’t burn them or they’ll taste terrible!
- On a large serving plate, layer the spinach and rocket, roast pumpkin, crumbled goat cheese, and toasted pepitas.
- Now make the dressing. Put all the dressing ingredients in a small jar with a lid and shake it well.
- Drizzle the dressing over the salad, and you’re ready to serve your delicious pumpkin salad!
Notes: For a heartier salad, add cooked brown rice or quinoa, along with any protein you have on hand, such as roast lamb, bacon, chicken, or beef. If you can’t be bothered making a dressing, drizzle some store-bought balsamic glaze over the salad.
