Warm Roast Pumpkin Salad

READY IN: 1hr 15mins
Recipe by bluemoon downunder

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”.

Top Review by Tracey in Oz

This has become a favourite. Perfect accompaniment for our winter barbecues. We use whatever salad greens we have on hand. Thank you so much for posting.

Ingredients Nutrition

Directions

  1. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
  3. 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.
  4. Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
  5. 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.
  6. Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
  7. Serve warm.

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