Recipe

Roast pumpkin, orange and broccoli salad

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Roast pumpkin, orange and broccoli salad
  • 1 kilogram pumpkin, cut into small wedges
  • 1/3 cup vegetable or olive oil
  • 400 gram broccoli, cut into florets
  • 2 oranges
  • 2 tablespoon white balsamic vinegar
  • 1 clove garlic, crushed
  • 2 red capsicums, thinly sliced
  • 1 small red onion, cut into thin wedges
  • 6 large cos lettuce leaves, torn

Method

Roast pumpkin, orange and broccoli salad
  • 1
    Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray; drizzle with half the oil. Season. Bake for 30 minutes or until golden and tender. Cool for 15 minutes.
  • 2
    Meanwhile, blanch broccoli in a saucepan of boiling water until bright green and crisp. Refresh under cold running water; drain well.
  • 3
    Segment oranges over a bowl to catch juice. Place juice in a screw-top jar with remaining oil, balsamic and garlic. Season. Shake to combine.
  • 4
    Place pumpkin, broccoli, orange segments, capsicum, onion and lettuce in a bowl. Add dressing; toss to combine. Serve immediately.

Notes

Replace red capsicum with green capsicum. Make ahead: Prepare salad ingredients ahead, then assemble just before serving. You can use any pumpkin variety you like. Try white wine vinegar instead of white balsamic.

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