Australia

Roast pumpkin salad

Name: Roast pumpkin salad
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 700 g in chunks, skin on pumpkin; 1 red onion in wedges onion; 2 tbsp olive oil; a pinch of flakes dried red chilli; 2 big handfuls or baby spinach rocket leaves (arugula); 3/4 cup crumbled feta cheese; 1/4 cup toasted pumpkin seeds (pepitas); 1 tbsp balsamic vinegar; 1 1/2 tsp honey; 3/4 tsp salt; a pinch black pepper

Caramel edged pumpkin, salty feta, peppery rocket. The café salad Australia can't quit.

45 minTime

8 gProtein each

mildSpice

The café classic2 chapters · 1 min read

Make it your way

Grandma's wayRoast pumpkin, red onion, rocket, feta and pepitas.

The original

243kcalsame

8 gproteinsame

2 gfibresame

45minutessame

Roast pumpkin salad.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin700 g, in chunks, skin on

Onion1 red onion, in wedges

Olive oil2 tbsp

Dried red chillia pinch of flakes

Rocket leaves (arugula)2 big handfuls, or baby spinach

Feta cheese¾ cup, crumbled

Pumpkin seeds (pepitas)¼ cup, toasted

Balsamic vinegar1 tbsp

Honey1½ tsp

Salt¾ tsp

Black peppera pinch

Method

4 steps

1Toss pumpkin and onion with most of the oil, salt, pepper and chilli. Roast at 210°C, turning once.
2Toast the pumpkin seeds in a dry pan until they pop.
3Whisk the rest of the oil with balsamic and honey.
4Lay rocket on a platter, top with warm pumpkin and onion, crumble feta, scatter seeds and drizzle.

Serve it like this

Arrange warm on a big platter over the leaves, feta and seeds on top, extra drizzle of honey at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Australia

Roast pumpkin salad

Caramel edged pumpkin, salty feta, peppery rocket. The café salad Australia can't quit.

45 minTime

8 gProtein each

mildSpice

The café classic2 chapters · 1 min read

Make it your way

Grandma's wayRoast pumpkin, red onion, rocket, feta and pepitas.

The original

243kcalsame

8 gproteinsame

2 gfibresame

45minutessame

Roast pumpkin salad.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin700 g, in chunks, skin on

Onion1 red onion, in wedges

Olive oil2 tbsp

Dried red chillia pinch of flakes

Rocket leaves (arugula)2 big handfuls, or baby spinach

Feta cheese¾ cup, crumbled

Pumpkin seeds (pepitas)¼ cup, toasted

Balsamic vinegar1 tbsp

Honey1½ tsp

Salt¾ tsp

Black peppera pinch

Method

4 steps

1Toss pumpkin and onion with most of the oil, salt, pepper and chilli. Roast at 210°C, turning once.
2Toast the pumpkin seeds in a dry pan until they pop.
3Whisk the rest of the oil with balsamic and honey.
4Lay rocket on a platter, top with warm pumpkin and onion, crumble feta, scatter seeds and drizzle.

Serve it like this

Arrange warm on a big platter over the leaves, feta and seeds on top, extra drizzle of honey at the table.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Roast pumpkin salad

Make it your way

Ingredients

Method

Roast pumpkin salad

Make it your way

Ingredients

Method

Make it a meal