Roasted Pumpkin Salad

Roasted Pumpkin Salad with Cavolo Nero and Walnuts.

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5 from 1 vote

A delicious autumnal salad that you can serve for lunch or as a side dish!

Prep Time5

Cook Time30

Total Time35

Course: Lunch, Salad, Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Cost: £3

Ingredients

200 g cavolo nero
500 g pumpkin
1 tbsp ras el hanout
handful walnuts

Dressing

2 heaped tsp miso paste
3 tsp maple syrup
2 tbsp water

Instructions

Firstly pre heat your oven to 180C and prepare your pumpkin by peeling, deseeding and slicing into chunks.
Place on an oven tray and drizzle over olive oil, ras el hanout, salt and pepper and mix. Bake at 200C for 30-35 minutes.
Now it’s time to make the sauce, simply add all the sauce ingredients into a small mixing bowl and hand whisk until smooth.
Tear the Cavolo Nero away from the stalks and place in a large mixing bowl. Pour in the sauce and lightly massage it for a minute (this helps to soften it).
Finally, add in the roasted pumpkin along with the walnuts and stir.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store the base, pumpkin, and dressing in separate airtight containers for 2-3 days in the fridge.

To Freeze: I wouldn’t recommend freezing this recipe.

Tip 1: I like to use my Cavolo Nero raw as my salad base, but you can lightly steam it if you prefer.

Tip 2: If you are not vegetarian, consider a pumpkin chicken salad or using another favourite meat. If you are vegetarian, you could add protein with tofu or quinoa. A pumpkin quinoa salad would also be great!

Tip 3: Make sure to cut equally sized pumpkin to make sure it cooks evenly.

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