Maple Roasted Pumpkin Salad

My first experience for new year 2014 was to make a Maple Roasted Pumpkin Salad. It was so good the salad was finished within minutes with my family members. Enjoy a healthy start to a new year!
Recipe for Maple Roasted Pumpkin Salad, adapted from Martha Stewart.
(Makes for about 6 persons)

300g Pumpkin peeled, seeded, and cut in 1 1/2-inch chunks
5 tbsp Olive oil
6 Garlic cloves, unpeeled
A pinch red pepper flakes
Coarse salt and black pepper
Smoked Paprika powder
2 tbsp plus 1 tsp pure maple syrup
3 tbsp Fresh lemon juice
1 tbsp Dijon mustard
2 packets (200g) Wild Rockets, washed and dried
1 packet Cherry tomatoes, washed and dried
1 packet Fresh Mozzarella cheese, sliced
Some crushed toasted almonds

  1. Preheat oven to 200 degrees. On a baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, smoked paprika, salt, and black pepper. Roast together with garlic cloves, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
  2. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let it cool.
  3. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a bowl. Add lemon juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
  4. Add wild rockets and tomatoes, toss to combine. Drizzle the dressing and mix well. 
  5. Serve salad topped with pumpkin and mozzarella cheese and sprinkled with toasted almonds.


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