Roasted Pumpkin Salad

Pic via 101 Cookbooks

Roasted Pumpkin Salad

Roast pumpkin can be a great alternative to potatoes, it’s just that little bit lighter, healthier and easier on the tummy. This recipe is an interesting spin on your every day roast pumpkin. I prefer to replace the wild rice (as pictured) with quinoa to make it that extra bit nutritious and easier to digest.

3 cups of pumpkin, peeled and cut into 1-inch cubes
extra-virgin olive oi
sea salt
12 shallots, peeled
2 cups cooked wild rice or quinoa
1 tablespoon of sunflower seeds
3 tablespoons of olive oil
2 tablespoons lemon juice
1/4 teaspoon sea salt
1 tablespoon honey
2 tablespoons warm water
handful of parsley

Preheat oven to 180
Toss the pumpkin and schallots in olive oil along and salt to taste, sprinkle with rosemary and layout on baking tray. Oven roast for 45 min to an hour depending on your oven or until browned and tender, tossing a couple of times along the way. To make the dressing use a blender to puree the sunflower seeds, olive oil, lemon juice, salt honey and water. Combine the shallots and pumpkin with your cooked quinoa or wild rice in a large bowl and pour the dressing over.

Recipe adapted from 101 Cookbooks