Name: Roast pumpkin, heirloom tomato and feta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-10
Ingredients: ½ whole kent pumpkin, seeded, cut into 2cm wedges; 2 Tbsp extra virgin olive oil; 500g mixed (baby and large) heirloom tomatoes, some halved, some sliced; 50g baby kale or mesclun; ¼ cup roasted flaked almonds; 4 radishes, trimmed, thinly sliced; 100g feta, crumbled; Dressing; ⅓ cup extra virgin olive oil; 2 Tbsp red wine vinegar; 2 tsp maple syrup; 1 tsp wholegrain mustard; Sea-salt flakes and freshly ground pepper, to season; 1 Tbsp cider vinegar

Roast pumpkin, heirloom tomato and feta salad

Make a Christmas-coloured salad with your own maple mustard dressing... delish!

Heirloom tomato salad with roasted pumpkin

Serves 8-10

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Serve this dish warm or cold and substitute sweet potato for pumpkin if you prefer, adding red onion too.

After more salad recipes for Christmas?

Ingredients

½ whole kent pumpkin, seeded, cut into 2cm wedges

2 Tbsp extra virgin olive oil

500g mixed (baby and large) heirloom tomatoes, some halved, some sliced

50g baby kale or mesclun

¼ cup roasted flaked almonds

4 radishes, trimmed, thinly sliced

100g feta, crumbled

Dressing

⅓ cup extra virgin olive oil

2 Tbsp red wine vinegar

2 tsp maple syrup

1 tsp wholegrain mustard

Sea-salt flakes and freshly ground pepper, to season

1 Tbsp cider vinegar

Method

Preheat oven to 180 degrees C fan-forced (200 degrees conventional).

Toss pumpkin with oil on a large oven tray. Bake for 15-20 minutes until just tender and golden.

To make dressing, whisk all ingredients together in a jug. Season.

Combine pumpkin, tomatoes, leaves, almonds and radishes on a serving platter. Season. Drizzle with dressing, tossing well. Top with crumbled feta to serve.