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Roast pumpkin salad with cranberries and pistachio
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate roast pumpkin with dried cranberries and pistachios for a festive twist.
Ingredients:
  • 1 small (about 1.5kg) pumpkin, cut into 8 wedges
  • 54.00 gm maple syrup
  • 2.50 gm paprika
  • 1 garlic clove, crushed
  • 80ml (1/3 cup) extra virgin olive oil
  • 75g dried cranberries
  • 50g pistachios, coarsely chopped
  • 50g baby salad leaves
  • Fresh coriander leaves, to serve
  • 21.00 gm lemon juice
Instructions:
  • Preheat the oven to 220C/200C fan forced and line a roasting pan with baking paper. Place the pumpkin in the pan and season lightly. In a jug, combine water, maple syrup, paprika, garlic, and 1 tablespoon of oil, and season. Drizzle the mixture over the pumpkin. Roast for 30-35 minutes until tender.
  • Roast cranberries and pistachios in the pan for an extra 5 minutes. Transfer to a serving platter, then sprinkle baby salad leaves and coriander on top. Drizzle with the remaining oil and lemon juice mixture from the bowl.

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