Roasted cabbage and pumpkin salad with caraway dressing

Cooking Salads Roasted cabbage and pumpkin salad with caraway dressing

For a healthy lunch or dinner side try this warm roasted cabbage and pumpkin salad served with fresh sourdough bread.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 220C. Line two large baking trays with baking paper. Divide cabbage, pumpkin, capsicum and garlic among trays and drizzle with oil. Season with salt and pepper. Bake for 20-25 mins or until vegetables are just tender. Set aside for 5 mins to cool.
  2. Meanwhile, to make the caraway dressing, whisk all ingredients in a small bowl. Season with salt and pepper.
  3. Place spinach on a large serving platter, top with roasted vegetables and sprinkle with feta and walnut. Drizzle with dressing and serve with sourdough.

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1 mini red cabbage, cut into 8 wedges
600g Kent pumpkin, cut into chunks
2 red capsicum, cut into thick strips
8 garlic cloves, unpeeled
2 tbsp extra virgin olive oil
100g baby spinach
80g Persian feta, crumbled
1/3 cup chopped walnuts, toasted
White sourdough, sliced, to serve
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
2 tsp caraway seeds
2 tsp honey

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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