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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Saksham Roy
[email protected]This salad is a great way to use up leftover roasted pumpkin. It's also a great way to get your daily dose of vegetables. The goat cheese and balsamic vinegar add a nice touch of flavor.
Wanjusi Philip
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family. The roasted pumpkin is so delicious and the goat cheese and balsamic vinegar add the perfect touch of flavor.
Babirye Mariam
[email protected]This salad is a great way to use up leftover roasted pumpkin. It's also a great way to get your daily dose of vegetables. The goat cheese and balsamic vinegar add a nice touch of flavor.
Ricky Sep
[email protected]I've made this salad several times and it's always a hit. It's a great way to get my kids to eat their vegetables. The roasted pumpkin is so sweet and flavorful, they love it!
A Dabi
[email protected]This salad is so easy to make and it's packed with flavor. I love that I can make it ahead of time and it still tastes great. It's the perfect salad for a busy weeknight dinner.
LITON RaY
[email protected]I love the combination of flavors in this salad. The roasted pumpkin is sweet and savory, the goat cheese is tangy, and the balsamic vinegar adds a touch of acidity. It's a perfect balance of flavors.
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[email protected]This salad is a great way to use up leftover roasted pumpkin. I had some leftover from making pumpkin soup and this was the perfect way to use it up. The salad is flavorful and satisfying.
Douglas Sibrian
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up! The roasted pumpkin is so delicious and the goat cheese and balsamic vinegar add a nice touch.
Samikshya Rana Magar
[email protected]This salad is perfect for fall. The roasted pumpkin is warm and comforting, and the goat cheese and balsamic vinegar add a touch of elegance. I highly recommend it!
Abubakkor siddik
[email protected]I'm not usually a fan of pumpkin, but this salad changed my mind. The roasting process brings out the natural sweetness of the pumpkin and the goat cheese and balsamic vinegar add a perfect balance of flavors.
Sunday James
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time. The flavors are amazing and the salad is so hearty and filling.
Ali hassan Shah
[email protected]This warm roast pumpkin salad was a hit at my dinner party! The combination of roasted pumpkin, goat cheese, and balsamic vinegar was divine. I will definitely be making this again.