Roast Pumpkin Salad with Sunflower Seeds and Balsamic Glaze

This Roast Pumpkin Salad with Sunflower Seeds and Balsamic Glaze is a real winner.  It’s a harmonious combo of flavours and textures. What’s more, this is a salad that tastes amazing on it’s own or as a side dish.  So, let’s get into it! 🙂

Sometimes it takes us a while to catch on to things.  Growing up it was always roast veggies or a salad.  Never both at once. But as I began experimenting in the kitchen (even before I became a veggie) I realised you can actually combine the two with delicious results.  I gotta say, I was both excited and hungry! (lol)

This particular combination has got to be one of my favorites.  The peppery rocket and red onion are BFF s with mellow-y sweet roast pumpkin.

Meanwhile, your raw red capsicum and balsamic glaze give the whole thing a bit of a kick.

And let’s not forget our friends the sunflower seeds.  These bad boys aren’t just for looks, no sir.  They actually add a wonderful nutty crunch not to mention an extra hit of plant-based protein.

Just keep in mind, this salad is best assembled right before serving.  That way everything keeps it’s unique texture which is such an important component of the dish.  It’s actually pretty easy, you just keep everything in separate containers until you’re ready to eat.

Yes my friends, I am that person at your BBQ or Potluck who brings 4 or 5 containers with them in preparation for an epic salad experience.  I do not apologise.  It’s always worth it!  Man I love food…

You know what?  This salad would also taste delicious combined with homemade hummus in a wrap or pita pocket.  Scrumptious picnic food ideas – just sayn’… 😉

So, Roast Pumpkin Salad with Sunflower Seeds and Balsamic Glaze.  Give it a go and let me know what you think. xx

Roast Pumpkin Salad with Sunflower Seeds and Balsamic Glaze

Serves 4

240g Baby Rocket

1/2 butternut pumpkin (de-seeded, peeled, and cubed)

1 tbs olive oil

salt and pepper

1/4 small red onion (sliced)

1/2 medium red capsicum (julienne)

1 tbs sunflower seeds

1 tbs balsamic glaze (you can find the recipe here)

Method:

• First, roast your pumpkin.  Start by preheating your oven to 200C fan-forced and lining an oven tray with baking paper.
• Spread the pumpkin out evenly onto the oven tray.  Drizzle with the olive oil and sprinkle over the salt and pepper.
• Roast in a hot oven for around 20 – 25 minutes or until the pumpkin is golden. Set aside to cool
• Once your pumpkin has cooled you can assemble your salad.

Note: This salad works best arranged on a lovely big platter. That way none of the ingredients get lost at the bottom of a giant bowl. (I’m looking at you – sunflower seeds…)

• First lay out the rocket, followed by your red onion and capsicum.  Next comes the roast pumpkin, the sunflower seeds and finally a generous drizzle of Balsamic Glaze.