Autumny-Wintery Salad with Moroccan Roast Pumpkin & Honey Cumin Dressing Recipe
As the days become shorter and the leaves and temperatures begin to fall, treat yourself with this tasty autumny-wintery salad. Full of fresh and fabulous flavours, this colourful salad is perfect for lunch served alongside warm crusty bread and some hot sweet and sour soup.
Ingredients
- 500g pumpkin, diced into 2cm cubes
- 2 Tbsp olive oil
- 2 Tbsp Moroccan Seasoning
- 1 bunch spring onions, finely sliced
- mesclun salad leaves
- Honey Cumin Dressing
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 Tbsp liquid honey
- 1 tsp Cumin Seeds
Directions
- Preheat the oven to 200°C.
- Toss the pumpkin pieces in olive oil and Moroccan Seasoning. Place in a roasting pan and bake for 20 minutes or until the pumpkin is cooked and golden. Cool.
- To make the dressing; place the dressing ingredients in a bowl and whisk until combined.
- To serve, toss the mesclun, spring onions and pumpkin in a bowl. Pour the dressing over salad just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 300 | 86% |
| Total Fat 34.0g | 43% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 382mg | 11% |
| Total Carbs 12.05g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.07g | 4% |
| Protein 1.43g | 2% |
