I just love a different type of salad! One with roasted vegetables has to be a favourite of mine…. and one that’s full of flavour, goodness and easy to prepare.
Salads are great on their own, as a side or even in a sandwich. Salads can take on so many flavours and textures and can include a huge array of fruits and vegetables.
As I love a salad but Im in the winter months, this is the perfect type as you can eat it warm or cold.
- 1 cup thinly sliced and cut pumpkin
- 1 cup baby spinach
- 1 cup mixed salad leaves
- 1/2 – 1 green capsicum (4 bumps is sweeter) cut in 2cm squares
- 1/4 red onion thinly sliced, cut in half
- 2 tbl pine nuts
- Seasoning to roast:
- 1 tsp Paprika
- 1tsp Mixed herbs
- 2 tbl Olive oil
- 1/4 cup extra virgin olive oil
- 1/4 cup white condiment with Balsamic of Modema
- 1 tbl mustard (can use natural, sweet, English or Dijon)
Turn oven on to heat at 180 degrees Celcius.
Prepare pumpkin and capsicum to roast as listed.
Sprinkle olive oil over an oven proof tray and spread cut pumpkin, capsicum and pine nuts.
Sprinkle over seasoning (paprika, herbs)
Roast for 20 to 30 minutes depending on how crunchy you like them. Turn over a few times during the roasting process.
In the meantime, cut onion and place in a large bowl with spinach and lettuce and set aside.
Mix dressing in a seperate small bowl. (Feel free to taste and add more mustard if you desire). Pour over cold salad (spinach, lettuce, onion) and gently toss through. (You can add half the dressing now and half after the pumpkin is added if you prefer a lesser amount of dressing. That way you can adjust how much dressing you like your salad in).
Remove roast pumpkin, capsicum and pine nuts from the oven and gently toss through salad. Be gentle here so your pumpkin doesnt break up.
Serve immediately and top with more fresh pine nuts or a sprinkle of feta or tasty cheese (50g).