As we enter Autumn Pumpkin’s can become a seasonal dash in our coffees or a decoration on our doorsteps but where they should be is on our plates. The pumpkin is so versatile and this warm pumpkin salad is the perfect way to welcome in the winter months.
Photography by Rusne Draz @food _rusnedraz
Roasted Pumpkin Salad with Goat’s Cheese and Quinoa
Ingredients
- 1 kg Pumpkin or Squash peeled and cut into wedges (I've used Queensland Blue)
- 4 tbsp extra virgin olive oil
- 2 tbsp pomegranate molasses
- 1 tbsp sweet smoked paprika
- 1/2 tbsp sea salt
- 200 g cooked quinoa
- 1 tsp sumac to serve
- handful of chopped mint leaves
- crumbled goats cheese to serve
- pickled red onions to serve (recipe in the next post)
Dressing
- 4 tbsp extra virgin olive oil
- 1 tbsp pomegranate molasses
- 1 tbsp maple syrup
- 1 clove garlic crushed
- sea salt and black pepper
Instructions
- Preheat oven to 200C. Place the pumpkin, extra virgin olive oil, pomegranate molasses, sweet paprika and salt in a bowl and coat well. Transfer to a baking tray lined with baking paper and roast for 25-30 until golden brown.
- To make dressing combine the extra virgin olive oil, pomegranate molasses, maple syrup, garlic, salt and pepper in a bowl.
- Place the cooked quinoa on the serving plate top with the pumpkin, goat’s cheese, chopped mint leaves and pickled onions. Sprinkle with sumac and dressing to serve. This makes perfect sharing dish for the dinner party.
