Winter must be the hardest time of all to keep raw foods appealing. Even though I love them, cold salads at lunchtime do not tempt me right now. So I came up with an idea, not an original one, but a yummy one none the less: Roasted Pumpkin Salad.
(The following is for one serving, as it’s just me that eats this, so adjust to suit your requirements. It’s a salad, so you can’t go wrong!)
- 1/2 a butternut pumpkin – aka: butternut squash (You won’t use all of this for one person, but if you’re going to use the oven, you may as well make it worthwhile!)
- 1 whole garlic, unpeeled and broken up into cloves
- 2 Tbsp coconut oil
- Baking dish
- Optional: 2 or so sprigs of fresh herbs of choice (I like oregano or thyme)
Heat oven to 230 ˚C (450 ˚F)
De-seed pumpkin and cut into 2×3 cm chunks.
Place in the backing dish and add coconut oil, all the garlic cloves and fresh herbs.
Pop in the oven and turn the pieces periodically until cooked and a little brown.
Cook time is approximately 40 minutes.
The raw stuff:
- 2 handfuls of rocket
- 1 handful of baby spinach (or cos lettuce or both)
- 1/2 a small Spanish (purple) onion
- 3 medium sized button mushrooms (optional)
- 3 spears of young asparagus (optional)
- pine nuts
- Balsamic Vinegar
- Himalayan salt
Slice mushrooms and place in a small bowl with about 2 Tbsp of Balsamic vinegar and set aside to marinade.
Place rocket and baby spinach in a good sized bowl.
Thinly slice the Spanish onion and add to the greens
Cut asparagus into 3cm lengths and add to your greens
Add mushrooms and toss lightly.
When the pumpkin is roasted, cut into bite-sized chunks and lay them on top of the salad.
Sprinkle with pine nuts
Add a drizzle of balsamic, a grind or two of Himalayan salt and enjoy!
*If you don’t like any of the salad ingredients, experiment and try some of your own. This also works well with any roasted veggies or a mix of them. Just have fun with it. I’d love to hear how you go 🙂