Roast pumpkin salad with cranberries and pistachio

Cooking Salads Roast pumpkin salad with cranberries and pistachio

Add festive flair to classic roast pumpkin with sweet dried cranberries and crunchy pistachios.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C/200C fan forced. Line a roasting pan with baking paper. Place the pumpkin in prepared pan. Season lightly. Combine water, maple syrup, paprika, garlic and 1 tbs oil in a jug. Season. Drizzle over pumpkin. Roast for 30-35 minutes until tender.
  2. Add the cranberries and pistachio to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the baby salad leaves and coriander. Combine the remaining oil and lemon juice in a bowl and drizzle over the salad.

If you liked the recipe "Roast pumpkin salad with cranberries and pistachio", tell your friends about it!

1 small pumpkin, cut into 8 wedges
80ml water
2 tbsp maple syrup
1 tsp smoked paprika
1 garlic clove, crushed
80ml extra virgin olive oil
75g dried cranberries
50g pistachios, coarsely chopped
50g baby salad leaves
Fresh coriander leaves, to serve
1 tbsp lemon juice

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Roast pumpkin salad with cranberries and pistachio

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments