Roast Pumpkin Salad
February 22, 2013
Roast Pumpkin Salad
I adore Summer produce. I get great satisfaction from going out to my garden in the afternoon to collect produce to be used for dinner. At this time of year I would usually have a huge selection of lettuces, rocket and spinach to select from. This year I have been battling with my backyard chicken over these salad greens and she was winning…. more on that another day as that has now changed.
My backyard chicken had decimated a consecutive number of plantings of salad greens so I planted some salad in pots near the house that she could not access. (Pictured below).
The Roast Pumpkin Salad recipe below used some of those lettuce leaves as well as some freshly picked Rocket leaves. The chook does not seem to like Rocket, a bonus for us as it is our preferred base salad ingredient.
This Roast Pumpkin Salad recipe was made from ingredients collected from my garden, minus the pumpkin.
Our pumpkins will be ready to pick in the coming months. I am eagerly anticipate their harvest as this is our first year of growing pumpkins. Sage is blooming in my herb patch with the alternating days of heat and rain and I think that sage and pumpkin are a match-made in-Heaven don’t you?
- Serves: 2 adults main meal (serve with grilled chicken if desired)
- Preparation time: 10 minutes
- Cook Time: To bake the vegetables – 25 minutes
Ingredients:
- 1/4 small pumpkin – cut into small cubes baked for 25 minutes
- 1/2 capsicum – sliced and baked for 20 minutes
- 200 grams of tomatoes baked for 20 minutes
- fresh salad leaves of choice
- generous handful of fresh sage leaves
- 50 – 80 grams of feta cheese cubed
Dressing:
- 1 tablespoon of good quality olive oil
- 2 teaspoons of seeded mustard
- 12 fresh sage leaves – chopped or torn
- 2 grinds pepper
- 1/2 tablespoon of lemon juice (about 1/2 a lemon)
Steps:
- Bake the pumpkin, capsium and tomatoes and then remove them from the oven to cool
- Mix the dressing ingredients together with a fork to combine
- Arrange the salad ingredients, including the baked vegetables on a serving plate, drizzle the dressing over the salad just prior to serving.
The salad components can be prepared in advance. Add the dressing when ready to serve.
Easy, done. Serve. Enjoy.
Do you have a vegetable and herb flavour combination that you love? Share what it is via the comments below.
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
YUM! Do you bake the sage (from the first part of the recipe) in with the veggies or have it raw? I have so much sage growing but not much idea of what to do with it.
Hi Miss Piggy, in this instance I did not as we really enjoy the flavour of fresh sage. I tear some for the dressing and add some whole in with the greens. I have baked it with the pumpkin previously and that works too but the flavour is more robust when it is fresh. Sage is awesome with chicken also.
Very lucky that the chook doesnt like rocket. I love it 🙂 what a great balanced salad!
Thanks Nic, yes I am counting my blessings 🙂
This salad looks absolutely delicious! I can’t wait to try it.
Thanks Melissa. I hope that you enjoy it.