Thursday, September 13, 2012

Roast Pumpkin Salad

One of the things I never get stick of is roast veggies. Roast potato, sweet potato, pumpkin, turnip, beetroot, eggplant, fennel, carrots, mushrooms etc. Pretty much any hardy vegetable tastes divine roasted, it brings out the natural sweetness of the vegetable and is wonderfully satisfying. When I roast veggies I always make sure there are enough for leftovers! 

Roast veg is a great addition to salads or a great start for a quick and easy meal, you can eat it cold or reheat it quickly, anything goes! My lunchtime salads tend to be a reflection of whatever's in the fridge so this was the day after a roast pumpkin dinner...

Roast Pumpkin Salad
1 mini (palm sized) orange pumpkin
1 tbsp Spice blend #1 (chilli flakes, fennel, aesofatida, rosemary, thyme, basil, oregano, nutritional yeast, dried paw paw seeds/pepper, parsley)
4 cups mixed lettuce
1 cup chopped celery
1 cup chopped cucumber
  • Preheat oven to 180 C
  • chop/slice and seed pumpkin (leave the skin on and roast the seeds while you've got the oven on)
  • place pumpkin on a baking sheet
  • season with spice blend
  • cook pumpkin until tender (approx 20 mins)
  • chop vegetables
  • combine
  • Enjoy!
The pumpkin is so moist that you don't need a dressing for this salad. If you would like one though I'd say something creamy like a silken tofu based dressing or miso tahini dressing would be delicious or something super simple like a drizzle of balsamic vinegar would be wonderful.

Hope you're enjoying your veggies too! :)
All the best,







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2 comments:

  1. OMG...this is a must try..I have never thought of roasting a pumpkin or putting it on a salad :)

    Yummy

    ReplyDelete
  2. I missed your blog so much while I was away! I LOVE roast veg and the picture looks delicious!
    Lottie x

    ReplyDelete

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