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Roast pumpkin & green bean salad
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Summer salad with sweet roasted pumpkin and crunchy green beans.
Ingredients:
  • 2.5kg butternut pumpkin, peeled, deseeded, cut into 3cm wedges
  • 60ml (1/4 cup) light olive oil
  • Sea salt & freshly ground black pepper
  • 700g green beans, topped, halved diagonally
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 garlic clove, crushed
  • 20.00 ml white balsamic vinegar
  • 2 tsp balsamic vinegar
  • 11.80 gm Dijon mustard
  • 1 x 150g pkt baby spinach leaves
  • 1 x 75g pkt Ducks toasted pine nuts
Instructions:
  • Preheat the oven to 190°C and line 2 large baking trays with non-stick paper. Arrange pumpkin slices in a single layer on the trays. Drizzle with light olive oil, season with salt and pepper, and roast for 45-50 minutes until golden and tender. Let it cool before serving.
  • While the beans are cooking in a large saucepan of boiling salted water for 2-3 minutes, or until they are bright green and tender crisp, drain them. Then, refresh them in a bowl of iced water and drain well.
  • In a small bowl, combine the extra virgin olive oil, garlic, vinegars, and mustard. Taste and season with salt and pepper to your liking.
  • Combine the pumpkin, beans, and spinach in a large serving bowl. Drizzle with balsamic dressing and toss gently to coat. Top with pine nuts and serve right away.

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