Slow-roasted maple glazed pumpkin salad with feta & pomegranate

As seen on At Home with Krissy, Victoria and Nicole, this Slow Roasted Pumpkin Salad is perfect for Autumn entertaining and just as delicious as it is beautiful.

Print

With ImageWithout Image

Slow-roasted maple glazed pumpkin salad with feta & pomegranate

Yield: serves 4

Author: Nicole O'Neil

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

Perfect for Autumn entertaining, this slow-roasted pumpkin is just as delicious as it is impressive to look at.

Ingredients

• 1/4 of a large kent pumpkin
• Olive oil
• Salt and pepper, to season
• ~1/4 cup pure maple syrup
• Rocket leaves
• 1/2 block of persian feta, crumbled
• ~2 tbsp balsamic vinegar
• 1/4 cup toasted pine nuts
• Seeds of 1 pomegranate

Instructions

Prepare your Pumpkin

1. Preheat your oven to 180C/355F fan forced. Line a baking sheet with baking paper and set aside.
2. Remove the seeds from your pumpkin and lightly score your pumpkin with a sharp knife.
3. Place your pumpkin flesh side up onto your prepared baking tray.
4. Drizzle olive oil over your pumpkin and season with salt and pepper.
5. Drizzle over your maple syrup and place in the oven for 2 hours.

Prepare the Filling

1. Once your pumpkin is cooked and somewhat cooled, fill with rocket leaves, drizzle over your balsamic vinegar and sprinkle with your feta, pine nuts and pomegranate seeds.
2. Serve immediately or chill in the fridge and bring to room temperature before serving.

Notes

As seen on At Home with Krissy, Victoria and Nicole: https://youtu.be/H2QPQsurhro

Similar Recipes

Crispy Rice Salad with Chilli Tahini Dressing

https://nicoleoneil.com/recipes/slow-roasted-maple-glazed-pumpkin-salad

All rights reserved for nicoleoneil.com

winter, autumn, pumpkin, roasted vegetables, roast vegetables, side dishes, autumn salad, winter salads, warm salads, appetiser

dinner, lunch, appetiser

Did you make this recipe?

Tag @nicolegazaloneil on instagram and hashtag it #nicolegazaloneilrecipes