Topped with goat’s cheese and a zesty orange dressing, this roasted pumpkin salad is the perfect side.
Serves66, as a side
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + cooling time
as a side
+ cooling time
Ingredients
2 tbs olive oil
1 garlic clove, crushed
1 tbs finely chopped rosemary
800g butternut pumpkin, cut into wedges
3 oranges, peeled, thinly sliced
1 radicchio, trimmed, leaves torn
3/4 cup mint leaves
3/4 cup flat-leaf parsley leaves
200g marinated goat’s cheese, drained, crumbled
3/4 cup (100g) hazelnuts, toasted, chopped
Orange dressing
1/3 cup (80ml) extra virgin olive oil
1 tbs sherry vinegar or red wine vinegar
1 tbs orange juice
1 tbs finely grated orange rind
1 tsp Coles Dijon Mustard
1 tsp finely chopped rosemary
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C. Line a baking tray with baking paper. Combine the oil, garlic and rosemary in a small bowl. Arrange the pumpkin on the lined tray. Brush pumpkin with the oil mixture and season. Roast for 20 mins or until golden and tender. Set aside for 10 mins to cool slightly.
Step 2
Meanwhile, to make the orange dressing, combine the oil, vinegar, orange juice, orange rind, mustard and rosemary in a screw-top jar. Season. Seal and shake well to combine.
Step 3
Arrange the pumpkin, orange, radicchio, mint, parsley, goat’s cheese and hazelnut in a large serving bowl. Serve with the dressing.
Swap meYou can try Australian or Danish style fetta here instead of the goat’s cheese.
