September 12, 2011

Roasted Pumpkin and Rocket Salad

So after my little whinge last week I’ve realised that although I eat very well (besides the sweet stuff), I think it’s the overall lack of fresh veggies over winter that make you a little pudgy and feel heavier.  Don’t get me wrong, I ate lots of veggies and a few salads over this time, but it was mainly about meat and pasta.  I always  cook with fresh produce and avoid processed foods, but somehow manage to still feel like I’ve over indulged.  I think my serving sizes have got bigger as well.

So, now we are officially in Spring (and how amazing was the weather this weekend Perth people!) I can really get into salads.

I really like this salad, a lot.  It’s the break away from winter salad because it still has a roasted vegetable, but it’s lighter and fresher.  I made this last night to go with a roast chicken, and today it will be my lunch with some more chicken mixed through.

I think most places sell a version of this salad because it’s such a good combination.  You could add or subtract ingredients that you like...  I think a bit of cous cous would work well through this, as well as avocado and sun dried tomatoes.

ROASTED PUMPKIN & ROCKET SALAD
Large bunch of rocket leaves, enough to cover a the bottom of a serving bowl
500g butternut pumpkin, cubed
Olive oil
Sea salt
Dried thyme
Large handful of pine nuts (about 30g)
50g smooth feta
Dressing
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon vinegar (red wine or apple cider works well)
½ teaspoon mustard (French or whole grain works well)
Good pinch sea salt

Preheat the oven to 200°C.  Line a baking tray with baking paper.

Cut the pumpkin into cubes (about 2 cm) and evenly place them on the tray.  Drizzle the pumpkin with olive oil, sprinkle some salt and thyme, and place in the oven for 45 minutes or until cooked and golden.  Allow to cool.

In a pan over a medium heat, add the pine nuts and toast lightly.  Remove from the pan and allow to cool.

In a jar with a screw lid, place the extra virgin olive oil, lemon juice, vinegar, mustard and sea salt.  Shake to mix all the ingredients.

Place the rocket on a large bowl.  Scatter the pumpkin and pine nuts over the top, and crumble over the feta.  Lightly drizzle the dressing over the whole salad.

Serves 4 as a side.


8 comments:

  1. This looks just like my type of salad!

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  2. This looks so good! I sometimes buy a version of this from my local deli, but now I can make it myself! And sundried tomatoes would be an amazing addition.

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  3. this is amazing :)
    I love this salad--there's a gorgeous little cafe that I order this at every time i go there--it never really occurred to me to make it myself. Now I'm inspired :)

    -S.

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  4. Love all of these ingrediants! Pefect for the start of fall!

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  5. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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  6. Okay, so you posted this a year ago, doesn't make it any less delicious! I loved the inventiveness of this salad so much I had to include it in my big fat fall pumpkin post!
    http://www.at-altitude.com/35-amazing-pumpkin-recipes-for-fall/

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  7. Made this for a family dinner tonight. It got the thumbs up from everyone. The whole salad was eaten, not a leaf or nut left over. Thank you for sharing.

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    Replies
    1. Thank you for for your comment! It's nice to hear when people are enjoying the recipes :)

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