This is a little bit of a weird combo, but I think it works nicely. I do love a roasted vegetable salad, and I think Roasted Pumpkin Mandarin Salad is a great light accompaniment for a mid-winter meal. In fact, I think this would work all year round; might be nice with BBQ-ed delights.
Roasted Pumpkin Mandarin Salad is great for lunch, and works well with candied walnuts, dried cranberries and raisins. Even left over roasted beetroot is great to toss in. If you don’t have mandarins, you could use orange segments instead.
Roasted Pumpkin Mandarin Salad- Serves 4
- 1 small butternut pumpkin
- 1 teaspoon of cumin seeds
- 2-3 sweet mandarins
- 3 handfuls of mizuna or rocket lettuce
- 3 tablespoons of balsamic vinegar
- 1 tablespoon of pomegranate molasses
- 3 tablespoons of olive oil
- salt and pepper to taste
- Slice up your pumpkin into wedges. Scoop out the seeds and set aside to be roasted. Cover your pumpkin with a little olive oil, salt and pepper and your cumin seeds. Roast until tender.
- Using a small ramekin, slightly oil your pumpkin seeds and put them in the over for 5-10 minutes to roast until lightly browned and crispy.
- Peel your mandarines and break into segments.
- Combine your pumpkin, mizuna, mandarin and pumpkin seeds in a mixing bowl.
- In a little bowl, combine your balsamic, pomegranate molasses and olive oil. Stir to combine, then drizzle over your salad just before serving. Enjoy!