Roasted Pumpkin and Heirloom Tomato Salad
Toss pumpkin with oil on a large oven tray. Bake for 15-20 minutes until just tender and golden. Meanwhile, to make dressing; in a small jug, whisk all ingredients together. Season. In a large bowl,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1/2 whole jap pumpkin, seeded, 2cm wedges
- 2 tablespoons olive oil
- 250 grams baby heirloom tomatoes, some halved
- 150 grams baby spinach leaves
- 1/4 cup roasted flaked almonds
- 100 grams feta, crumbled
- 1 bunch chives, snipped
- Maple mustard dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 2 tablespoons maple syrup
- 2 teaspoons wholegrain mustard
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