Roasted pumpkin and hazelnut salad

Roasted pumpkin and hazelnut salad

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This is a really no-fuss, simple salad – something you can turn to when you’re having an everyone’s-here-in-an-hour-and-I-haven’t-started-cooking emergency. I make it once a week and usually grill some chicken or fish or sometimes beef to have with it. You could also scatter it with some fresh goat’s cheese for a good picnic dish or light lunch. My favourite types of pumpkin to use are butternut or blue.

Ingredients

Quantity Ingredient
800g pumpkin, peeled and cut into 2 cm cubes
1 red onion, quartered
2 tablespoons olive oil
sea salt
freshly ground black pepper
1 tablespoon lemon juice
200g baby spinach leaves
3/4 cup hazelnuts, roasted and roughly chopped

Method

  1. Preheat the oven to 220°C. Put the pumpkin and onion in a large baking dish and drizzle with 1 tablespoon of the oil. Season with salt and pepper and toss well. Roast for 40 minutes or until golden brown, then leave to cool to warm or to room temperature, depending on your preference. (In winter I like to serve the salad warm, while in summer I serve it cool.)
  2. Meanwhile, make the dressing by combining the remaining oil with the lemon juice in a small bowl.
  3. Tip the roasted pumpkin and onion into a large bowl and add the spinach, hazelnuts and dressing. Toss to combine, and serve.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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