Sticky pumpkin, cranberry and rocket salad

Cooking Salads Sticky pumpkin, cranberry and rocket salad

With a hint of Asia, this salad is packed with vegie goodness.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Combine miso, soy sauce, mirin, sugar, ginger and garlic in a small bowl. Cut each pumpkin wedge in half. Place pumpkin, in a single layer, on prepared baking tray. Brush pumpkin with 1/2 the miso mixture. Roast for 10 minutes. Brush with remaining miso mixture and sprinkle with pepitas. Spray with oil. Roast for a further 10 minutes or until sticky and tender.
  3. Meanwhile, make Lime and Soy Dressing Place lime juice, soy sauce, sugar and oils in a small bowl. Stir until sugar dissolves 4 Add avocado to dressing. Toss to coat. Arrange rocket, cucumber and pumpkin on a platter (see notes). Top with avocado and drizzle with dressing. Sprinkle with cranberries. Serve.

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1/4 cup white miso paste
3 tsp salt-reduced soy sauce
1 tbsp mirin
1 1/2 tbsp caster sugar
2cm piece fresh ginger, peeled, finely grated
1 garlic clove, crushed
800g kent pumpkin, cut into 6 wedges
2 tbsp pepitas
Canola oil cooking spray
1 avocado, sliced
120g baby rocket
1 Lebanese cucumber, halved lengthways, sliced diagonally
1/3 cup dried cranberries
1/4 cup lime juice
2 tsp salt-reduced soy sauce
2 1/2 tsp caster sugar
1/2 tsp sesame oil
1 1/2 tbsp rice bran oil

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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