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Roasted Pumpkin Salad: A Cozy, Nutritious Autumn Dish

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Ingredients

Adjust Servings:
600 g butternut pumpkin
4 small beetroots
1 brown onions (australian) or 1 yellow onion (american)
2 tablespoons olive oil
4 garlic cloves, finely chopped
sea salt, to taste
fresh ground black pepper, to taste'
1/4 cup pepitas (pumpkin seeds)
baby spinach leaves, well washed
1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar

Nutritional information

211.8
Calories
98 g
Calories From Fat
11 g
Total Fat
1.7 g
Saturated Fat
0 mg
Cholesterol
47.5 mg
Sodium
27.8 g
Carbs
4.8 g
Dietary Fiber
8.6 g
Sugars
4.9 g
Protein
245g
Serving Size

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Roasted Pumpkin Salad: A Cozy, Nutritious Autumn Dish

Features:
    Cuisine:

    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.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Warm Roast Pumpkin Salad, 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 , 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


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    Steps

    1
    Done

    Preheat the Oven to 200c/400f/Gas Mark 6.

    2
    Done

    Line a Large Baking Tray With Greaseproof Paper, Peel the Pumpkin, Beetroot and Onion and Cut Into Wedges.

    3
    Done

    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
    Done

    Spread the Vegetables on the Baking Tray and Place in the Oven For 40-50 Minutes, or Until the Pumpkin Starts to Brown.

    5
    Done

    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
    Done

    Combine the Roasted Vegetables, Pepitas and Spinach in a Large Bowl and Drizzle With the Raspberry Vinegar.

    7
    Done

    Serve Warm.

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    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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