Balsamic Roasted Pumpkin Salad

Servings: Serves: 4

Nutritional Information:

Per serving (306g)

Calories 227, Fat 14g, Saturates 1.7g, Sugars 11g, Salt 0.08g




Preheat the oven to 180°C/350°F/Gas 4. Arrange the pumpkin slices in a baking tin and drizzle with the oil and vinegar. Scatter over the rosemary and season well. Bake for 20 minutes.


Place the shredded cabbage in a nonmetallic bowl and sprinkle generously with salt. Mix in the red wine vinegar and leave to marinate.


After the squash has been cooking for 20 minutes, remove from the oven and turn the slices over. Add the onion wedges and garlic cloves to the tin and bake for a further 15 minutes.


Place the kale in a colander and sprinkle over a pinch of salt. Pour a kettle full of boiling water over the kale to wilt it. Drain on kitchen towel until ready to use.


Remove the cooked squash and onions from the oven and leave for cool for a few minutes. Add the cabbage and kale to a serving bowl and top with the squash, garlic and onions. Scatter over the pumpkin seeds, pine nuts and pomegranate. Drizzle with any leftover roasting juices and finish with balsamic glaze. Serve warm or cold.


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