Roasted Pumpkin & Rocket Salad

Roast Pumpkin & Rocket Salad 2source: Food on Paper



Large bunch of rocket leaves, enough to cover a the bottom of a serving bowl
500g butternut pumpkin, cubed
Olive oil
Sea salt
Dried thyme
Large handful of pine nuts (about 30g)
50g smooth feta
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon vinegar (red wine or apple cider works well)
½ teaspoon mustard (French or whole grain works well)
Good pinch sea salt
Preheat the oven to 200°C.  Line a baking tray with baking paper.
Cut the pumpkin into cubes (about 2 cm) and evenly place them on the tray.  Drizzle the pumpkin with olive oil, sprinkle some salt and thyme, and place in the oven for 45 minutes or until cooked and golden.  Allow to cool.
In a pan over a medium heat, add the pine nuts and toast lightly.  Remove from the pan and allow to cool.
In a jar with a screw lid, place the extra virgin olive oil, lemon juice, vinegar, mustard and sea salt.  Shake to mix all the ingredients.
Place the rocket on a large bowl.  Scatter the pumpkin and pine nuts over the top, and crumble over the feta.  Lightly drizzle the dressing over the whole salad.
Serves 4 as a side.

2 thoughts on “Roasted Pumpkin & Rocket Salad

  1. I seldom drop comments, but i did some searching and wound up here
    Roasted Pumpkin & Rocket Salad | Real Food Nuts. And I actually do
    have a couple of questions for you if you don’t mind. Could it be just me or does it appear like
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    • Chars Treasures says:

      Well as far as comments – some people may not be aware of certain information or whatever – I am not sure. If the comment is not rude, derogatory , using foul language etc along those lines then it doesn’t bother me – I like to hear what people are thinking as well as info they have to share. As far as other social networks? I am also on, & Feel free to follow me on any of these 🙂

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