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  1. Home
  2. Food

Roast pumpkin, heirloom tomato and feta salad

Make a Christmas-coloured salad with your own maple mustard dressing... delish! - by Ellie Vernon
  • 10 Dec 2019
Roast pumpkin, heirloom tomato and feta salad
Prep: 15 Minutes - Cook: 20 Minutes - Serves 8-10
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Serve this dish warm or cold and substitute sweet potato for pumpkin if you prefer, adding red onion too.

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

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

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

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

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

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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Warm smashed potato and radicchio salad with lemon aioli

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