Roasted Pumpkin Salad
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
6
- 2 cups pumpkin
- 2 cups baby rocket leaves
- 1 mango, sliced
- 1/2 cup salted pistachio nuts
- 1/2 cup pepitas
- 1 pomegranate (seeds only)
- 5milliliter fig balsamic (or balsamic glaze)
Description
It's Spring! Time for al fresco dining with family and friends, with bold coloured salads. Roasted pumpkin with fig balsamic is a favourite with everyone.
Method
Step 1 of 4
Pre heat the oven to 190c. Cut the pumpkin into bites sized pieces and put them on a baking tray. Add a few drops of olive oil and cook until golden brown but still firm in texture. Set aside to cool while you start your plating.
Step 2 of 4
Create a bed of rocket around the plate, add some mango slices to the top of the rocket and then add the cooled pumpkin to the dish.
Step 3 of 4
Sprinkle the pistachios and pepitas over the whole salad and use the pomegranate seeds (arils) as a garnish.
Step 4 of 4
Add a little of the Fig Balsamic over the salad. Enjoy the peppery rocket, slices of new season sweet mango, the nutty, sweet oven roasted pumpkin. The pumpkin adds a bright yellow/orange splash of colour to the salad. A sprinkle of salty pistachios, creamy pepitas and the tart pomegranate seeds complete this dish.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.