Roast Pumpkin Salad

Sweet roasted pumpkin and onions, a creamy feta sauce and peppery rocket leaves - what more could you want in a roast pumpkin salad!

Course Side Dish

Cuisine Australian

Prep Time 10

Cook Time 40

Servings

Calories 133kcal

Preheat the oven to 200C/400F and line a large baking tray with non-stick baking paper.
Chop the butternut pumpkin up into approximately 2cm cubes. Removing the skin and seeds.
Peel and chop the onions up into approximately 2cm cubes.
Spread the pumpkin and onions pieces out on the baking tray. Drizzle with the olive oil and seasonings.
Toss the veggies together and then spread out in an even layer.
Roast for 30-40 minutes, until the pumpkin is cooked through and starting to brown.
Once it is cooked, remove from the oven and set aside to cool slightly for 5-10 minutes.

While the pumpkin is in the oven make the creamy feta sauce. Add all the ingredients into a blender or food processor and blend together until it is a smooth and creamy consistency.

In a large bowl toss together the slightly cooled pumpkin and onions with the rocket leaves, to coat the rocket leaves.
On a large plate, spread a layer of the creamy feta sauce to completely cover the plate, using all the sauce.
Place the pumpkin and rocket mixture on top of the creamy feta sauce. You may need to pile it up depending on the size of your plate.

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.

Have Butter will Travel