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    You are in: Home / Australian / Warm Roast Pumpkin Salad Recipe
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    Warm Roast Pumpkin Salad

    Warm Roast Pumpkin Salad. Photo by Karen Elizabeth

    1/1 Photo of Warm Roast Pumpkin Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    bluemoon downunder's Note:

    Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can “brighten the darkest winter days with this warm, colourful salad”.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 200ºC/400ºF/gas mark 6.
    2. 2
      Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
    3. 3
      Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
    4. 4
      Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
    5. 5
      Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
    6. 6
      Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
    7. 7
      Serve warm.

    Ratings & Reviews:

    • on August 10, 2013

      55

      This has become a favourite. Perfect accompaniment for our winter barbecues. We use whatever salad greens we have on hand. Thank you so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2008

      55

      Extremely easy, I couldn't get baby spinach leaves, so had to go with shredded spinach. And I used roasted sunflower seeds. but it did give me a chance to use the unopened bottle of raspberry vinegar I had brought back from Scotland! I would happily roast these veg again, without worrying about the spinach, it was a lovely combo. I loved the beetroot in particular. I served this at a Sunday lunch with friends, well received! Thanks, Bluemoon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2005

      55

      We're at the point in the season where good baby spinach is hard to find and costs more than filet mignon. So I made mine with watercress - a very different flavor - but I loved the peppery contrast the greens gave to the sweetness of the roasted vegetables. I used red wine vinegar as I wasn't sure the raspberry would work as nicely without the spinach. Next time, thinking about roasting the garlic with the beets and squash. Thanks bluemoon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Warm Roast Pumpkin Salad

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 211.8
     
    Calories from Fat 98
    46%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 47.5 mg
    1%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 4.7 g
    19%
    Sugars 8.5 g
    34%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    raspberry vinegar

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