Roasted Pumpkin Salad

with Ginger Lime Dressing

We may have found a winning combination here. Caramelised roasted pumpkin, crunchy raw vegetables and a moreish ginger lime dressing. Simple and amazingly delicious.

Roasted Pumpkin Salad with Ginger Lime Dressing

Prep Time: 15 minutes 
Cook Time: 30 minutes
Serves: 4

Half a large Pumpkin (approx. 2kgs), cut into 4-6 large wedges
1 tablespoon Olive Oil
I large head Broccoli, broken into small stems
1 large head Cauliflower, broken into small stems
125g Seeds (we used sunflower, chia and sesame seeds)
For the dressing
Half a Lime, squeezed
1 tablespoon Apple Cider Vinegar
3 tablespoon good quality Olive Oil
1 tablespoon Balsamic Vinegar
1 small knob Ginger, minced
1. Preheat Oven to 180*C fan oven. Place pumpkin wedges on a large baking tray and brush with olive oil. Bake for 30 minutes or until soft and the edges start to caramelise. Remove from oven and place wedges on a large serving platter.
2. In a large bowl combine broccoli, cauliflower and seeds and stir until the seeds are evenly spread throughout.
3. To make the dressing combine lime juice, apple cider vinegar, olive oil, balsamic vinegar and minced ginger. Whisk to combine. Pour over and toss through the salad mix.
4. Place salad mix over the roasted pumpkin wedges. Season to taste and serve.

All images by maggy. 

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