roasted fig and pumpkin salad

roasted fig and pumpkin salad

With March brings a new season – Autumn – bringing with it fresh mornings, glorious days and new seasonal produce!

Just like the seasons change, so do our palates. Eating seasonally not only keeps the costs down but means you are eating a variety of foods which support your nutrient requirements. With the transition to Autumn we are spoilt with seasonal goodness including figs, pears, kiwifruit, beetroot, pumpkins, snow peas, tomatoes and zucchinis.

Last week we were lucky enough to be gifted a generous amount of figs and we couldn’t wait to get into the kitchen to experiment. This weeks Roasted Fig & Pumpkin Salad was beautifully paired with lamb but could be enjoyed with your protein of choice.

Print Recipe
roasted fig and pumpkin salad
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Place the cubed pumpkin onto the tray, toss through the olive oil, season well and transfer to the oven for 25 minutes or until golden.
  3. At the 15 minute mark, add the figs to the baking tray. Drizzle honey and scatter rosemary over the figs. Return the tray to the oven for 10 minutes.
  4. Whilst the pumpkin and figs are cooking add rocket and pumpkin seeds to a salad bowl. Once cooked and cooled slightly, toss through pumpkin and figs gently. Season well and crumble feta on top before serving. Drizzle additional olive oil over the salad if required.

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