Roast pumpkin and parmesan salad

Roast pumpkin and parmesan salad


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Roasting pumpkin brings out its lovely flavour. Served with large Parmesean shavings, peppery rocket leaves and a light basalmic vinegar dressing, this salad is sure to be a favourite.

Lynn Lewis

Serves: 4 

  • 300 g butternut pumpkin, peeled and thinly sliced
  • 5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper
  • 250g rocket
  • 50g Parmesan

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 180°C. Toss pumpkin with 1 tablespoon of the oil in a shallow baking dish. Cook 30 minutes, turning occasionally, or until golden brown. Set aside to cool a little.
  2. Whisk vinegar and remaining 4 tablespoons oil until combined; season with salt and pepper to taste. Using a vegetable peeler, slice Parmesan into large, thin shavings.
  3. Combine rocket and warm pumpkin in a serving bowl. Add vinaigrette and toss well. Top with Parmesan.

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