Warm Roast Pumpkin Salad Recipes

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WARM ROAST PUMPKIN SALAD



Warm Roast Pumpkin Salad image

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".

Provided by bluemoon downunder

Categories     Spinach

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

600 g butternut pumpkin
4 small beetroots
1 brown onions (Australian) or 1 yellow onion (American)
2 tablespoons olive oil
4 garlic cloves, finely chopped
sea salt, to taste
fresh ground black pepper, to taste'
1/4 cup pepitas (pumpkin seeds)
baby spinach leaves, well washed
1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar

Steps:

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

Nutrition Facts : Calories 211.8, Fat 11, SaturatedFat 1.7, Sodium 47.5, Carbohydrate 27.8, Fiber 4.8, Sugar 8.6, Protein 4.9

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