Dressed in a flavoursome carraway mixture, this Roasted cabbage and pumpkin salad is sure to be a hit at the dinner table.
- Serves4
- Cook time25 minutes
- Prep time20 minutes
Ingredients
- 1 mini red cabbage, cut into 8 wedges
- 600g Kent pumpkin, cut into chunks
- 2 red capsicum, cut into thick strips
- 8 garlic cloves, unpeeled
- 2 tbs extra virgin olive oil
- 100g baby spinach
- 80g Persian fetta, crumbled
- 1/3 cup (35g) chopped walnuts, toasted
- White sourdough, sliced, to serve
Caraway dressing
- 2 tbs red wine vinegar
- 2 tbs extra virgin olive oil
- 2 tsp caraway seeds
- 2 tsp honey
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Method
Step 1
Preheat oven to 220°C. Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 20-25 mins or until vegetables are just tender. Set aside for 5 mins to cool.Step 2
Meanwhile, to make the caraway dressing, whisk all ingredients in a small bowl. Season with salt and pepper.Step 3
Place spinach on a large serving platter, top with roasted vegetables and sprinkle with fetta and walnut. Drizzle with dressing and serve with sourdough.
Roasted cabbage and pumpkin salad with caraway dressing
- Serves4
- Cook time25 minutes
- Prep time20 minutes
Ingredients
- 1 mini red cabbage, cut into 8 wedges
- 600g Kent pumpkin, cut into chunks
- 2 red capsicum, cut into thick strips
- 8 garlic cloves, unpeeled
- 2 tbs extra virgin olive oil
- 100g baby spinach
- 80g Persian fetta, crumbled
- 1/3 cup (35g) chopped walnuts, toasted
- White sourdough, sliced, to serve
Caraway dressing
- 2 tbs red wine vinegar
- 2 tbs extra virgin olive oil
- 2 tsp caraway seeds
- 2 tsp honey
Description
Dressed in a flavoursome carraway mixture, this Roasted cabbage and pumpkin salad is sure to be a hit at the dinner table.
Method
Step 1
Preheat oven to 220°C. Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 20-25 mins or until vegetables are just tender. Set aside for 5 mins to cool.Step 2
Meanwhile, to make the caraway dressing, whisk all ingredients in a small bowl. Season with salt and pepper.Step 3
Place spinach on a large serving platter, top with roasted vegetables and sprinkle with fetta and walnut. Drizzle with dressing and serve with sourdough.