Rainbow pumpkin roasted salad
A beautiful healthy lunch salad that works perfectly with these autumnal vegetables. The pumpkin can be substituted for butternut squash or any other vegetable in that category.
Pumpkin is a brilliant immune boosting vegetable - it’s high in vitamins C, E and iron. All of which strengthen your immune cells and help ward off germs. Maybe I should be calling this salad the germaphobe!
Ingredients
400g pumpkin, cut into small chunks (5cm squares)
100g pistachios, lightly toasted
1/2 tsp red wine vinegar
Pinch of sugar
1/2 a red onion, thinly sliced
A couple of handfuls of rocket
Parmesan, shaved
Seeds from half a pomegranate
60ml olive oil
Method
1. Preheat the oven to 180C
2. Cut up your pumpkin and toss with 50ml of olive oil, salt and pepper. Spread onto a lined baking tray and roast for around 35mins until lightly brown and then leave to cool
3. While the pumpkin is roasting, slice your onion as thin as possible, place into a bowl with salt, pepper, sugar and red wine vinegar and mix together. Set aside for around 30mins
4. Toast your pistachios and shave your parmesan
5. Once your pumpkin is cooled, toss your rocket with olive oil and onions.
6. Place your pumpkin on top of your rocket, then add your pomegranate seeds, Parmesan shavings and pistachios. Serve with another drizzle of olive oil.
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