WARM ROAST PUMPKIN SALAD
Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can "brighten the darkest winter days with this warm, colourful salad".
Provided by bluemoon downunder
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
- Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
- Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
- Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
- Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
- Serve warm.
Nutrition Facts : Calories 211.8, Fat 11, SaturatedFat 1.7, Sodium 47.5, Carbohydrate 27.8, Fiber 4.8, Sugar 8.6, Protein 4.9
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Nathan Wafumbo
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of vegetables.
Aubrey Sandoval
[email protected]I've made this salad several times now, and it's always a winner. It's a great dish to serve for lunch or dinner.
Prince Prince
[email protected]This salad is delicious and healthy. I love that it's packed with nutrients.
natacha nzimbikisi
[email protected]I made this salad for a potluck, and it was a big hit. Everyone loved the unique flavor combination.
awais asghar
[email protected]This salad is a great way to use up leftover roasted pumpkin. It's also a very versatile dish - you can add or remove ingredients to suit your taste.
Akmal Akr
[email protected]I'm not a big fan of pumpkin, but this salad changed my mind. The roasting process brings out the sweetness of the pumpkin, and the feta cheese and dressing balance it out perfectly.
Lonely Star
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet roasted pumpkin.
Patrick Paphane
[email protected]I added some chopped walnuts to this salad for extra crunch. It was a great addition.
Bilal Mbarak
[email protected]This salad is a great way to use up leftover roasted pumpkin. It's also a great make-ahead dish, which is perfect for busy weeknights.
NURRADDING AIMON
[email protected]I love the combination of flavors in this salad. The roasted pumpkin is sweet, the feta cheese is tangy, and the dressing is creamy and flavorful.
Dominic K. A Appiah
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of vegetables.
Abu Sayed Hasan
[email protected]I've made this salad several times now, and it's always a winner. It's a great dish to serve for lunch or dinner.
Karen Wangari
[email protected]This salad is delicious and healthy. I love that it's packed with nutrients.
Anu Magarai
[email protected]I made this salad for a potluck, and it was a big hit. Everyone loved the unique flavor combination.
JN Nahida
[email protected]This salad is a great way to use up leftover roasted pumpkin. It's also very versatile - you can add or remove ingredients to suit your taste.
Kay Kevin Fondzenyuy
[email protected]I followed the recipe exactly, and the salad turned out perfectly. The dressing is tangy and flavorful, and the pumpkin is roasted to perfection.
Abubakar salim Hassan
[email protected]This salad is so easy to make, and it's packed with flavor. I love that I can use leftover roasted pumpkin, which makes it a great weeknight meal.
Fred Wanbui
[email protected]I'm not usually a fan of pumpkin, but this salad converted me! The roasting process brings out the sweetness of the pumpkin, and the feta cheese and dressing balance it out perfectly.
rhonda bowers
[email protected]This salad was a hit at my dinner party! The combination of roasted pumpkin, quinoa, and feta cheese was delicious, and the dressing was the perfect finishing touch.