honey roasted pumpkin & parsnip salad w strawberries recipe | Jessica Cox

Ingredients

• 500 grams pumpkin, roughly cubed, skin on with seeds and all (don’t be shy, give it a go!)
• 6 – 7 small baby parsnips, sliced down the middle
• 1 large bunch sage
• 3/4 cup pecan nuts
• 1 & 1/2 cups roughly chopped flat leaf parsley
• 2 cups strawberries (230g), roughly chopped
• 4 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 2 tablespoons red wine vinegar
• salt & pepper for seasoning