Recipe

Roast Pumpkin Salad

I had this organic pumpkin in my fridge and didn’t know what to do. At the same time, I had to photograph a salad for a food photography challenge. So, I searched for a pumpkin salad and found an amazing recipe from Donna Hay. Slices of pumpkin brushed with molasses mixture and served with nuts, greens and labne.

I gave the recipe my personal touches and changed some ingredients to fit to what I had available. Instead of pomegranate molasses, I used honey. I also added a hint of toasted sesame oil and balsamic vinegar to bring complexity and depth of flavour. And it worked marvellously. The pumpkin slices came out of the oven very soft and with an intense aroma. I also used pecans instead of walnuts and added some pumpkin seeds. One of the most interesting points of the recipe is the use of cumin to toast the nuts, bringing some herbaceous pungency to the nutty flavours.

Just have one thing to say about that salad: You must try, it is amazing! Find the recipe below:

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Roast Pumpkin Salad
Inspired by Donna Hay's recipe, this salad is a mouth full of flavours and textures.
Roast Pumpkin Salad
Course Main Dish
Cuisine Healthy
Prep Time 20 minutes
Cook Time 30 minutes
Servings
2
Ingredients
Course Main Dish
Cuisine Healthy
Prep Time 20 minutes
Cook Time 30 minutes
Servings
2
Ingredients
Roast Pumpkin Salad
Instructions
  1. Preheat oven to 200°C. Place the molasses, olive oil, toasted sesame oil and balsamic vinegar in a small bowl and mix to combine.
  2. Brush the pumpkin wedges with the molasses mixture, place on a large oven tray lined with non-stick baking paper and sprinkle with salt and pepper. Cook for 25–30 minutes or until the pumpkin is caramelised and tender.
  3. While roasting the pumpkin, prepare the nuts. Using a non-stick frying pan, toast the pecans with 1 tbsp of the molasses mixture and the ground cumin. Add the pumpkin seeds and set aside to cool.
  4. Divide the pumpkin between 2 plates and add the salad leaves, mint leaves, toasted pecans and pumpkin seeds. Drizzle with the extra molasses mixture and serve it.
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