Roast Pumpkin Salad

Roast Pumpkin Salad

I don’t know about you but I’m really struggling with the hot and humid weather at the moment. By the time dinner time comes around I don’t feel like anything heavy and I want something simple and easy to cook. This salad is what I came up with when I was having one of those hot nights here in Sydney, all you need to do is team it up with some protein such as chicken or fish.

Make sure you use a really fresh cos lettuce for this recipe. When it’s cut into segments length ways its very crisp and crunchy which is what makes it great in this salad. Also, buy a good quality real balsamic reduction. It should only contain balsamic vinegar and grape must, and should not contain added refined sugar or caramel flavour!

Roast Pumpkin Salad

February 8, 2019
: 2-3
: 5 min
: 60 min
: Easy

By:

Ingredients
  • ½ kent pumpkin
  • 3 tbs olive oil
  • ½ tsp sea salt
  • 1 cos lettuce
  • 100g goats cheese
  • 2 tbs balsamic reduction
Directions
  • Step 1 Preheat your oven to 200°C.
  • Step 2 Cut the pumpkin into large segments, keep the skin on and add them to a roasting tray. Drizzle with 2 tbs olive oil, season with sea salt and bake in the oven for 60 minutes.
  • Step 3 Cut the cos lettuce in half and cut each half into segments length ways. Place these segments onto your serving platter along with the roasted pumpkin.
  • Step 4 Crumble over the goat’s cheese and drizzle over the balsamic reduction and 1 tbs olive oil just before serving.

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