There are salads not only for any occasion but also for every season – this roasted pumpkin salad served warm looks very attractive with the colours of autumn and is so moreish. I am currently contemplating eating healthier hence the salad – not sure how long I will hold up – so I am going to ease myself into the healthy mode to avoid binges.
It’s the first time that I have used pumpkin in a salad – and was pleasantly surprised with the result. Pumpkins are very versatile in their uses for cooking and most parts of the pumpkin is edible and this recipe uses the seeds as well – it’s also perfect for meatless Monday.
ROASTED PUMPKIN SALAD
Preparation time: 10 minutes
Cooking time: 30 minutes
Oven Temperature: 200 C
300gr pumpkin, peeled and diced
30 ml olive oil
2 cloves garlic, crushed
200 gr baby tomatoes, halved
1 red onion, thinly sliced
60 ml pumpkin seeds, toasted
150 gr mozzarella cheese, cubed
30 gr fresh rocket
Place the pumpkin in a roasting tin and drizzle with olive oil.
Roast in a preheated oven for 20 minutes.
Add the garlic, tomatoes and onion and roast for a further 10 minutes, or until tender.
Serve with the remaining ingredients, drizzled with balsamic vinegar.