Honey-roasted pumpkin and persimmon salad
Nutrition Info.(per serve)
240g pumpkin, peeled, cut in small chunks or yams, chopped (2 cups)
1 large red onion, sliced in 5mm rings
2 teaspoons honey
1 teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons shelled walnuts
2 persimmons, thinly sliced
4 cups baby spinach
50g feta, roughly crumbled
2 tablespoons balsamic vinegar
black pepper, to garnish
Total fat 26g
Saturated fat 7g
Dietary fibre 7g
- Preheat oven to 200°C. In a baking dish lined with baking paper place pumpkin and onion. Combine honey, paprika and half the olive oil. Drizzle over veges then roast for 25-30 minutes, until soft and collapsing.
- Heat a pan over a medium-high heat. Add walnuts and dry toast for 2 minutes, or until toasted. Set aside.
- In a large bowl, combine persimmons, spinach leaves, feta and walnuts. Combine remaining olive oil with balsamic to make dressing. Drizzle over salad and mix well.
- Divide salad between plates and add pumpkin and onion. Garnish with pepper and serve.
Make it gluten free: Check paprika is gluten free.
Make it vegan: Replace honey with maple syrup and replace feta with Sheese Greek-style vegan cheese.
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