Roast Pumpkin & Red Onion Salad

This salad is everything when it comes to an easy midweek meal! No standing by the stove for 30+ minutes. This is a definite chop, roast, sprinkle and toss situation.

Roasting the vegetables makes this salad full-flavoured! The pumpkin & red onion gets this almost sweetness from the caramelization and it’s balanced out with the salty feta sprinkled all over at the end!

Eat this salad alone as a vegetarian meal or add baked chicken, tuna, steak or any protein you like!

This salad is great cold the next day, enjoy!

Roast Pumpkin & red onion Salad

1 small butternut pumpkin cut into 1-inch / 3-cm piece

1 red onion cut into half inch / 2 cm pieces

2 carrots roughly chopped

1/2 large head of broccoli florets (cut large florets in half)

3 cloves garlic chunky chopped

1 red chilli roughly chopped (optional)

2 tablespoons olive oil

Juice from half a medium size lemon

1 teaspoon chopped fresh rosemary (substitute 1/2 teaspoon dried rosemary)

1 teaspoon chopped fresh thyme (substitute 1 teaspoon dried thyme)

1 1/2 teaspoons garlic powder

Salt and pepper to taste S&P

1/4 cup roasted cashews (substitute any nut you prefer or leave off)

1/4 cup chopped feta cheese

2 tablespoons apple cider vinegar

2 - 3 tablespoons of chopped fresh rocket & parsley

Directions

1. Preheat oven to 375 degrees F / 190 degrees C fan bake. Line a roasting tray lined with baking paper.

2. Scatter pumpkin, onion, carrots, broccoli, garlic, and chilli on to baking tray. Drizzle with olive oil and lemon juice. Sprinkle rosemary, thyme, garlic powder, and S&P on top. Toss the vegetables so they all have the dressing & seasoning on them.

3. Cover in tin foil. Roast in oven for 45 - 50 minutes. Stirring at the half way point. Remove tin foil for the last 5- 7 minutes so that everything can get extra caramelized. Remove from oven and place into a salad bowl.

4. Drizzle the vegetables in the vinegar while the vegetables are still hot. Add cashews, feta, parsley, and rocket to the bowl. Toss & serve!

P.S. I eat this cold on toast the next day for breakfast!

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