One glorious weekend SIL came with a pot of food, I cooked some stuff and we all ate until our stomachs were ready to pop. I wanted to get a photo of the scrumptious table spread but didn’t get around to it.  Anyway, here’s the salad :

Maple Roasted Pumpkin Salad

The recipe is from taste.com.au

I left it as a vegetarian (it’s supposed to be a chicken and pumpkin salad) and didn’t add any walnuts.

The (adjusted recipe):

Ingredients (serves 4)

  • 800g butternut pumpkin, peeled, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil ( I didn’t have olive oil so just used sunflower)
  • olive oil cooking spray
  • 100g spinach and rocket salad mix (I got these already mixed and prewashed – a bit exxy but definitely worth it)
  • 1 red onion, thinly sliced

  • Mustard dressing

  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon wholegrain mustard

Method

  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin, syrup and oil in a bowl. Toss to combine. Place pumpkin, in a single layer, on prepared tray. Season with salt and pepper.
  2. Bake for 20 to 30 minutes  or until pumpkin is tender.
  3. Mustard dressing: Place oil, vinegar, syrup and mustard in a screw-top jar. Secure lid. Shake to combine. Place pumpkin, salad mix, onion and dressing in a bowl. Toss to combine. Serve.

Enjoy!

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