Roast Pumpkin and Macadamia Salad

Name: Roast Pumpkin and Macadamia Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800 g pumpkin, peeled, wedged; 120 g rocket; 120 g feta, crumbled; 80 g macadamia, toasted, chopped; 4 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 0.5 tsp dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper

Roasted pumpkin tossed with rocket, feta, macadamias, and a honey-balsamic dressing.

45 min
Easy
4 servings
Australian
Vegetarian
Gluten free

Cooks: 0
Photos: 0

Ingredients

pumpkin, peeled, wedged800g
rocket120g
feta, crumbled120g
macadamia, toasted, chopped80g
olive oil2 to roast, 2 in dressing4 tbsp
balsamic vinegar1 tbsp
honey1 tsp
dijon mustard½ tsp
salt½ tsp
black pepper¼ tsp

Method

1
Preheat oven to 200°C. Toss pumpkin wedges with olive oil, salt, and pepper on a tray.
2
Roast until edges are caramelised and flesh is tender, about 25–30 minutes.
3
Toast macadamias in a dry pan until golden, then roughly chop.
4
Whisk olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper into a dressing.
5
Spread rocket on a platter; top with warm pumpkin pieces.
6
Crumble feta over, scatter macadamias, and drizzle with the dressing.
Dress at the table — rocket wilts fast.

Per serving

385
kcal: 9g
protein: 24g
carbs: 29g
fat