Roasted Pumpkin Salad
Author: Caroline Trickey from Delicacies and Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 6
- 1.6kg butternut pumpkin, deseeded, cut into 2 cm-thick and 3 cm-wide pieces
- salt and pepper
- extra virgin olive oil
- 4 spring onions, green part, washed well
- ½ cup roasted capsicum* (approx 2 medium capsicums)
- ½ cup pine nuts, toasted
- Balsamic and sesame dressing
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon sesame oil
- Preheat oven to 200°C and line 2 baking trays with baking paper.
- Place pumpkin in a large bowl (you may like to do this in batches).
- Drizzle with oil and season with salt and pepper.
- Tip pumpkin onto trays and spread out in a single layer . .
- Place in oven and roast, turning once, for 40 minutes or until golden brown.
- Set aside to cool.
- Meanwhile, finely slice spring onions and dice capsicum.
- Heat a small fry pan over medium heat. Add pine nuts and a dash of oil. Cook, stirring regularly, for 3 minutes or until golden.
- Make dressing: Combine olive oil, vinegar and sesame oil in a screwtop jar.
- Secure lid and shake to combine.
- Place pumpkin on a large platter.
- Evenly sprinkle with spring onions, roasted capsicum and drizzle with dressing.
- Sprinkle pinenuts evenly over the top and serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/12/16/roasted-pumpkin-salad/
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