Roasted Butternut Pumpkin salad with Maple Sesame vinaigrette

My other kitchen utensils are all getting a bit jealous of the spiraliser at the moment. He is definitely my hot guy of the week! Another tasty salad to make the most of these summer goodies.....


Ingredients 1 butternut pumpkin, peeled, and then spiralised, or sliced thinly (mandolin or with a knife) salt and pepper, to taste 2 pears 2-4 C of rocket leaves ¾ cup pomegranate seeds ¾ cup roughly chopped walnuts


For the vinaigrette: 1 tablespoon real maple syrup 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil 2 tablespoons apple cider vinegar 1 teaspoon white sesame seeds 1 tablespoon soy sauce pepper, to taste 1 garlic clove, crushed and then minced


Instructions

1. Preheat the oven to 180C. Line a baking sheet with parchment paper and lay out the butternut pumpkin noodles (or your thin pumpkin slices). Coat lightly with olive oil and season with salt and pepper. Roast for 8-10 minutes or until cooked through but still al dente. 2. While the pumpkin cooks, combine all of the ingredients for the vinaigrette and set aside. 3. Spiralise or thinly slice the pears. Add to large bowl with walnuts. Once butternut is done, add it to the bowl, drizzle over the vinaigrette and toss thoroughly.

Serve immediately.


Tip: to make even more tasty I caramelised by walnuts in a hot pan with some balsamic vinegar, olive oil and honey. Make sure you make plenty of "chef tasters"!!!

Nutritionist Cambridge
0