Pumpkin, Broccoli and Walnut Salad
This warm salad will make a great side dish or served as a main with extra protein. I made a tahini dressing but my favourite green dressing would be a great addition too! Gluten free and packed full of fibre!
Ingredients (serves 4-5)
1/3 pumpkin, chopped into chunks
1 tbsp Moroccan Seasoning
Dash of Olive Oil
1 large head broccoli, chopped into florets
1/4 cup chopped walnuts
1/4 cup pine nuts
1/4 cup cranberries
1/2 block feta, crumbled
For the Dressing:
3/4 cup Greek yoghurt
1 garlic clove, minced
2 tablespoons tahini
1/2 lemon, juiced
3 tbsp Olive Oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
Method
To roast the pumpkin, pre-heat the oven to 180 degrees Celsius and pre-line a baking tray with some baking paper. Place the pumpkin on the baking tray and drizzle with olive oil and Moroccan seasoning. Place in oven for 20-25 minutes to bake until nice and crispy.
Place the pumpkin, nuts, broccoli cranberries and feta in a large salad bowl. Mix to combine.
To make the dressing, place all ingredients into a small bowl and mix with a fork or place in a blender and blend until smooth. Season to taste.
Drizzle the dressing on top of the salad to serve.
Enjoy x