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Roasted Pumpkin Salad Recipe for Summer

Written By Diecha Diaz on Sunday, 21 June 2015 | Sunday, June 21, 2015

Roasted Pumpkin Salad Recipe for Summer

Try this tasty roasted pumpkin salad next time you are having friends or family over for lunch or dinner. It’s light and easy to make and will surely impress your guests

Roasted Pumpkin Salad Recipe
10 Min Preparation |30 Min Cook | Serves 4-  6
Ingredients
1/2 Butternut pumpkin – cut into wedges
Rocket Leaves
1/2 block of feta cheese – crumbled
2 medium red onions – thinly sliced
2 red bell peppers – sliced
2 teaspoons honey – optional
2 Tblsp Oil
Olive Oil and Balsamic vinegar for dressing the salad
Sesame seeds
1 packet Pinenuts  (roasted – optional)
A few fresh basil leaves
Method
Preheat oven to 220°C. Line a baking tray with non-stick baking paper and place the pumpkin, basil leaves and bell peppers in a large bowl. Drizzle vegetables with oil and honey, and season well with salt and pepper. Once the ingredients are well coated place on the baking tray. Bake for about 20-25 mins until golden brown rotating vegetables once. Remove from oven and sprinkle with sesame seeds (or pinenuts if you wish). Put vegetables back in the oven and bake for 5 minutes or until the seeds are lightly toasted. Finally remove from oven and allow to cool.

Slice a few onions and add rocket leaves and onions to a bowl. Add the roasted vegetables, feta cheese and mix. Drizzle with olive oil and balsamic vinegar dressing and gently toss. Serve immediately. Enjoy!

Recipe Source : http://healthylivinghub.net/2014/05/roasted-pumpkin-salad-recipe.html
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