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Pumpkin Salad

Treat yourself to this seasonal Pumpkin Salad, full of bold autumn flavours and fresh vibrant colour. This recipe is ideal for those short on time and looking to prepare a fresh dish in under 30 minutes.

Your Pumpkin Salad will last between 2-3 days in the fridge (covered) and can be the ideal accompaniment to any meal this autumn season. Suitable for vegetarians, but does contain nuts.

Pumpkin Salad

Serves: 4

Ingredients

1.75kg Pumpkin cubes
1-2 tbsp Olive oil
65g Pine nuts
150g Baby spinach
50g Rocket
2 Carrots (in ribbons)

For the dressing

3-4 tbsp Honey
2 tbsp Balsamic vinegar
1 tbsp Olive oil
1tbsp Chopped fresh rosemary

Method

  1. Preheat your oven to 250°C.
  2. Grease 2 baking trays and place the pumpkin in a single layer. Brush with oil and turn to coat. Season with salt and pepper, before roasting for 20 minutes or until golden. Set aside to cool.
  3. Meanwhile, heat a small frying pan over medium heat. Add the pine nuts and toast for approximately 3 minutes or until lightly browned and fragrant.
  4. For your dressing, combine the honey, vinegar and oil in a bowl. Whisk by hand until combined, before microwaving for 10 second increments until the honey is completely melted.
  5. Place the spinach, rocket, carrot and pumpkin in a large bowl, before sprinkling with pine nuts. Drizzle with dressing, season with salt and pepper and serve.

Serving Instructions

Add some spiced pumpkin seeds for an extra burst of flavour to your dish (find our recipe here).

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“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”

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