600gsmall pumpkin or butternut squash(deseeded and cut into wedges)
1tbspolive oil
1tspsmoked paprika
½tspsalt
½tspblack pepper
1corn on the cob
1avocado(stone removed and cubed)
2handfulsspinach leaves(washed and stalks removed)
4spring onions(finely sliced)
1handfulcoriander leaf(shredded)
1red chilli(de-seeded and finely diced)
50gWensleydale cheese or feta(crumbled - optional)
Toasted Nuts & Seeds
2tbspraw hazelnuts
2tbsppumpkin seeds
2tbspsunflower seeds
Pumpkin Salad Dressing
1tspDijon mustard
1tbspapple cider vinegar
3tbspsunflower oil
salt & pepper
Instructions
Preheat the oven to 180CFan/200C.
De-seed the pumpkin or squash and cut into wedges. Place the pumpkin onto a non-stick tray and add the olive oil, smoked paprika, salt and pepper. Give everything a good toss together so the pumpkin is well coated. Now place the pumpkin skin side down in the tray.
Place the tray into the oven and roast the pumpkin for 30 minutes, until the pumpkin is tender and just starting to catch around the edges.
While the pumpkin is roasting, heat a char-grill pan over a medium high heat and place the corn on the cob into the pan. Take care to char the cobs of corn evenly, turning the cobs regularly. Once lightly charred remove the cobs of corn from the pan and using a sharp knife, remove the sweet corn from the cob and set aside.
Place the hazelnuts, pumpkin seeds and sunflower seeds into a dry non-stick pan and place the pan over a medium high heat. Toast the seeds and nuts lightly in the dry pan, keeping everything moving so that everything toasts but does not burn. When coloured and the seeds are starting to pan, remove the seeds and nuts from the pan and set aside to cool.
Make the salad dressing my placing all the ingredients into a jam jar and seal with a lid. Give the jar a good shake to so that the ingredients meld together, forming the salad dressing. Set aside until ready to plate.
Once the pumpkin has roasted you are ready to plate up the salad. Serve the pumpkin in large wedges - you can choose to leave the skin on or take it off - it is entirely down to personal preference. Place the wedges onto 2 plates or bowls.
Now divide the remaining salad ingredients between the 2 dishes. Drizzle over the salad dressing and finish the salad with a scattering of the toasted seeds and nuts. Serve immediately.
Notes
If you don't have a char-grill pan don't worry as you can place the corn in the cob into a large pan of boiling water and boil the cob for 5 minutes instead.To make a vegan version of this salad, remove the cheese from the salad entirely.
Nutrition Facts
Roast Pumpkin Salad with Charred Corn
Amount Per Serving
Calories 864Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 42g
Cholesterol 22mg7%
Sodium 957mg42%
Potassium 2264mg65%
Carbohydrates 64g21%
Fiber 18g75%
Sugar 14g16%
Protein 19g38%
Vitamin A 36035IU721%
Vitamin C 125mg152%
Calcium 368mg37%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Canape, Starter, Side, Main Course, Salad
Cuisine : American
Keyword : how to roast pumpkin, pumpkin salad dressing