Roasted Pumpkin Salad

It’s pumpkin season!

Beyond just being great for carving faces into for halloween, they are also great once roasted…and super cheap to buy! You only need a small one which shouldn’t cost more than £1 at your local market. Pumpkins are also a great source of nutrition – full of vitamins and antioxidants. They are a great addition to your everyday salad, and with this recipe it’ll only take about 20 mins to toss up! Perfect for those post-workout hunger pangs!

Roasted Pumpkin Salad

 

Ingredients:

Salad -
1 small pumpkin diced
4 whole cooked beetroot
100g baby spinach
150g of goat cheese, crumbled
100g of walnuts, smashed
150g of raw quinoa
Salt and pepper

Honey mustard dressing -
5 Tbsp of honey
3 Tbsp of dijon mustard
2 Tbsp rice wine vinegar

Method:

Step 1 – Preheat your oven at 200 degrees.

Step 2 – Combine all the dressing ingredients and whisk until smooth.

Step 3 – Cook the quinoa following the packaging direction. Once cooked, set aside to cool down.

Step 4 – Chop the pumpkin into cubes of roughly equal size. Use a table spoon to remove the pithy core of the pumpkin and slice it into wedges of equal thickness before dividing into cubes.

Step 5 – Place the cubed pumpkin in a baking tray and drizzle with olive oil. Be sure to season with salt and pepper. Roast for about 15 min or until they are crisp on the outside.

Step 6 – Combine the all the ingredients together. Serve at room temperature.

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