Balsamic, Sage & Pumpkin Salad is the perfect salad for winter. Pumpkin and sage is an absolute match made in heaven, not to mention pumpkin is full of beta-carotene, which converts into vitamin A. This helps protect cells from damage and creates antioxidants in the body. I love serving this with a simply grilled protein and fresh green salad. It’s also a great simple salad to serve as a healthy side when I host a dinner party – it’s so easy to throw together and tastes absolutely delicious!
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- 1 whole butternut pumpkin, sliced in half long ways (2kg)
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil, divided (16g)
- 1 large red onion, cut into 8 wedges
- 1 tbsp coconut oil, melted (3g)
- 1 small bunch of sage
- ¼ cup pumpkin seeds, toasted (50g)
- 1 tbsp balsamic vinegar
- 100g beetroot dip or goat’s cheese, to serve
- Fresh spinach, to serve
- Preheat to 250 C/230 C fan-forced. Place 2 large baking trays in oven in the centre and lower third of oven to preheat.
- Slice pumpkin lengthways into 2.5cm thick wedges.
- In a large bowl, toss pumpkin with the honey and half the olive oil and season with salt and pepper. Add pumpkin to preheated baking trays and cook, turning occasionally, for 20 mins. Toss onion and remaining ½ tbsp olive oil in a bowl and add to baking trays. Rotate trays from front to back and top to bottom and cook for 15-20 mins or until pumpkin and onion are tender and caramelised. Transfer vegetables to a platter on top of spinach.
- Meanwhile, in a medium frying pan, heat coconut oil over medium heat. Add the sage leaves and fry for 30 secs – 1 min or until sage is crisp. Place crispy sage leaves onto a paper towel.
- Drizzle balsamic on top of vegetables and add dollops of beetroot dip or goat’s cheese and a sprinkle of pumpkin seeds.
Roasted capsicum also works well in this recipe!
Sprinkled chopped fresh parsley on top for a vitamin and flavour hit.