Pumpkin
BALSAMIC ROASTED PUMPKIN SALAD
Serves: 4
SF GF
This hearty and colourful winter salad could make a meal in itself, or act as the perfect side dish. Scattered with pomegranate and drizzled with a balsamic glaze, the balance of sweet and sour makes the perfect combination.
• 1 small eating pumpkin, deseeded and sliced
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 sprigs fresh rosemary
• ½ large red cabbage, shredded
• 3 tbsp red wine vinegar
• 2 red onions, peeled and cut into wedges
• 6 cloves garlic, squashed with the back of a knife
• 200g (3 cups) kale, washed and sliced
• 30g (¼ cup) pumpkin seeds
• 35g (¼ cup) pine nuts
• 1 pomegranate, seeds only
• Balsamic glaze, for drizzling
• Sea salt and black pepper, to taste