Roasted Pumpkin and Pesto Rocket Salad Recipe

Roasted Pumpkin and Pesto Rocket Salad Recipe

by Danielle Minnebo April 5, 2018

Roasted Pumpkin and Pesto Rocket Salad Recipe

By: Danielle Minnebo

You’ll love the sweet and smoky roasted pumpkin in this healthy vegan salad.

Servings

4

Prep time

Cook time

Recipe

Ingredients

Roasted Pumpkin
½ pumpkin (approx. 450g), cut into 1cm cubes, skin on
2 tbsp olive oil
1 tsp sea salt
1 tsp smoked paprika
1 clove garlic, crushed
2 tsp fresh thyme
60g baby rocket
½ cup toasted pepitas
1 avocado, sliced
¼ cup rocket pesto

Method

Preheat oven to 200°C and line baking tray with baking paper.
Add pumpkin pieces to bowl along with olive oil, sea salt, smoked paprika, garlic and thyme. Mix together until pumpkin is well coated in oil and spices. Spread pumpkin on roasting tray and bake for 40 mins.
Spread rocket on large serving platter. Scatter over roasted pumpkin, toasted pepitas and sliced avocado. To finish, dollop rocket pesto throughout salad and mix all together just before serving.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, vegan

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.