Roasted Cabbage and Pumpkin Salad

Recipe Image
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Total Time:    30 minutes

Difficulty:      Easy

Makes:             0 servings

Nutritional per serving
Calories: 316 kcal
Fat: 19 g
Protein: 9 g
Carbohydrates: 31 g

31-Jul 2015, by ingfit

This Roasted Cabbage and Pumpkin Salad is super fresh and full of flavour, complimented by a hint of sweetness from the pumpkin and a nice crunch from the cabbage. It’s easy to make, low in calories and makes for a perfect side, lunch or dinner.

Ingredients

Makes 4 servings

  • 1 mini red cabbage, cut into 8 wedges
  • 600g Kent pumpkin, cut into chunks
  • 2 red capsicum, cut into thick strips
  • 8 garlic cloves, unpeeled
  • 2 tablespoons extra virgin olive oil
  • 100g baby spinach
  • 80g Persian feta, crumbled
  • 35g chopped walnuts, toasted
  • White sourdough, sliced, to serve

For the caraway dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons caraway seeds
  • 2 teaspoons honey

Directions

  1. Preheat oven to 220C.
  2. Line two large baking trays with baking paper.
  3. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil.
  4. Season with salt and pepper. Bake for 20-25 mins or until vegetables are just tender. Set aside for 5 mins to cool.
  5. Meanwhile, to make the caraway dressing, whisk all ingredients in a small bowl. Season with salt and pepper.
  6. Place spinach on a large serving platter, top with roasted vegetables and sprinkle with feta and walnut.
  7. Drizzle with dressing and serve with sourdough.

Recipe and photo courtesy of Taste.au.com

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