Roasted Pumpkin & Tomato Salad
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the salad:
10 oz (300 g) pumpkin, cut into cubes
2 tbsp extra virgin olive oil
salt and pepper, to taste
4 tomatoes, chopped
8 gherkins, chopped
¼ cup (30 g) pumpkin seeds, toasted
2 tbsp pine nuts, toasted
10 oz (300 g) pumpkin, cut into cubes
2 tbsp extra virgin olive oil
salt and pepper, to taste
4 tomatoes, chopped
8 gherkins, chopped
¼ cup (30 g) pumpkin seeds, toasted
2 tbsp pine nuts, toasted
For the dressing:
1 tbsp Dijon mustard
1 tbsp maple syrup
2 tbsp extra virgin olive oil
salt and pepper, to taste
1 tbsp Dijon mustard
1 tbsp maple syrup
2 tbsp extra virgin olive oil
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
215
Fats
16 g
Protein
5 g
Carbs
16 g
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Spread pumpkin onto baking sheet, drizzle olive oil, and season with salt and pepper. Roast pumpkin in oven for 30 minutes, or until tender. Remove from oven, transfer to large bowl, and set aside to cool slightly.
- Roast pumpkin seeds and pine nuts in dry pan over medium-high heat. Keep moving seeds and nuts around pan to prevent burning.
- Add seeds and nuts to pumpkin along with chopped tomatoes and gherkins.
- Combine all dressing ingredients in bowl and season to taste with salt and pepper. Drizzle dressing over the pumpkin, mix to combine, and serve immediately.