Warm pumpkin, pinenut and orange salad

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Vegetarian; Healthy

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Ingredients

400g cubed pumpkin, preferably Jarrahdale or Qld Blue, in 2cm dices, skin removed
60g pinenuts
2 large oranges, peeled & segmented
1 small red onion, cut into rings
fresh mint leaves
mixed lettuce leaves
½ cup orange juice
¼ cup olive oil
pinch ground cinnamon
salt
ground black pepper

Preparation method

Steam or boil the pumpkin until tender — do not overcook as it will go mushy. Pan fry the pinenuts until they lightly brown.

Assemble the salad by arranging the leaves and mint in a suitable salad bowl. Make the dressing by mixing the juice, oil, cinnamon, salt and pepper together; shake or mix well.

When the pumpkin is done, leave to cool for a couple of minutes. Tip onto the salad with the warm pinenuts. Spoon over the dressing and toss gently so as to coat the leaves but not crumble the pumpkin. Serve immediately.

Brown rice and roast pumpkin salad

Pumpkin and pine nut penne

Pasta with pumpkin and tofu sauce

Curried pumpkin and apple soup

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