Rocket, roast pumpkin & parmesan salad

Rocket, roast pumpkin & parmesan salad


11 people made this

Since we eat most salad leaves fresh and raw, they're a reliable source of vitamin C. Leafy greens also supply beta-carotene, folate and some minerals.

Janet Mitchell

Serves: 4 

  • 300g butternut pumpkin, peeled and cut into 5mm slices
  • 5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt
  • Freshly ground pepper
  • 250g rocket
  • 1/2 cup shaved Parmesan cheese

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

  1. Preheat the oven to 180°C. Toss the pumpkin and 1 tablespoon of the oil together in a shallow metal baking dish and roast for 30 minutes or until golden brown. Put aside to cool.
  2. Combine the vinegar with the remaining oil and season to taste with salt and pepper.
  3. Combine the rocket and the pumpkin then pour over the vinaigrette and toss well. Top the salad with the Parmesan just before serving.

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Reviews (2)


Really lovely with the roasted pumpkin and the dressing made it . Simple and very tasty. Thank you. - 22 Jun 2011


- 22 Jun 2011

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