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Roast pumpkin salad
Roast pumpkin salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Summer salad with roasted pumpkin and fresh ingredients.
Ingredients:
  • 300g pumpkin, peeled, cut into 1cm cubes
  • 1 garlic clove, crushed
  • olive oil cooking spray
  • 1 small butter lettuce, leaves roughly torn
  • 50g baby rocket leaves
  • 250g cherry tomatoes, halved
  • 1/2 avocado, peeled, stone removed, diced
  • 100g Danish or Greek feta cheese, cubed
  • 125.00 ml slivered almonds, toasted
  • 40.00 ml balsamic vinegar
  • 1/2 tsp mustard powder
Instructions:
  • Preheat your oven to 200°C. Line a large baking tray with parchment paper. Arrange pumpkin on the tray, spread garlic over the pumpkin, and drizzle with oil. Roast for 20-25 minutes until tender.
  • In a large bowl, mix together lettuce, arugula, tomatoes, avocado, feta cheese, almonds, and roasted pumpkin.
  • In a jug, whisk together vinegar and mustard. Drizzle over salad, season with salt and pepper, toss gently, and serve.

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