Roast Pumpkin Salad (Ve)
This warm, fall-inspired salad is the perfect addition to your autumn menu. The best part? It's packed with nourishing nutrients!
Pumpkins contain beta-carotene, an antioxidant that helps the body fight colds and flu. It also contains immune-supporting nutrients, including Vitamin C and Iron. Pomegranates are a nutrient powerhouse fruit rich in fibre, vitamins and minerals, and have many benefits including reducing the risk of arthritis. Walnuts are rich in fibre and zinc, and Arugula provides a great source of calcium.
- 1 small pumpkin
- 2 tbsp of maple syrup
- 1 tbsp of olive oil
- ½ tsp of cinnamon powder
- A pinch of salt
- A handful of arugula - can be more or less depending on how much you want
- A handful of lettuce - can be more or less depending on how much you want
- 1 pomegranate - can use half if you prefer
- ½ a cup of chopped walnuts - leave this out if you are allergic
- Optional: roasted pumpkin seeds.
Tip: To separate your pumpkin seeds from the stringy pulp, simply rinse under cool water. You can then compost the leftover strings.
- Pre-heat your oven to 180°C.
- Cut your pumpkin into slices. Scrape out the pulp and seeds. Separate the seeds from the stringy pulp.
- Mix together the cinnamon, maple syrup, olive oil and salt.
- Brush both sides of your pumpkin slices and add them to a lined baking tray.
- Place into the oven for around 20-25 minutes, until cooked. It should appear to be soft.
- While your pumpkin is in the oven, start assembling your salad. Add pomegranate seeds, a handful of lettuce, arugula and walnuts to a bowl and toss them together. You can add your roasted pumpkin seeds to this too.
- Place the salad on a plate and top with your pumpkin slices. Enjoy!
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