6 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

This beautiful salad will sweeten up any celebration meal, including festive feasts. The highlight is the surprising maple dressing that’s easy to make. 


  • 1 medium butternut pumpkin, peeled, seeded, large chunks
  • 1 tbsp olive oil
  • 1 tbsp pure maple syrup
  • ½ tsp chilli flakes
  • 1 bunch rocket
  • 1 radicchio, cored, leaves separated
  • 1 zucchini, peeled into ribbons
  • ½ cup mint leaves
  • 2 buffalo mozzarella, torn
  • 2 tbsps pine nuts, toasted
  • 1 fresh long red chilli, julienned


  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 tbsp maple syrup
  • 1 garlic clove, crushed

Preheat oven to hot, 200 C. Line an oven tray with baking paper.


In a large bowl, combine pumpkin, oil, maple syrup and chilli flakes. Season. Spread over tray. Roast 25 to 30 mins until tender and caramelised.


MAPLE DRESSING In a jug, whisk all ingredients together. Season.


On a serving platter, arrange rocket, radicchio, zucchini, pumpkin and mint leaves. Drizzle with dressing. Top with buffalo mozzarella, pine nuts and chilli to serve.

Tip: Make the dressing ahead and store in the fridge in a screw-top jar. Shake well before serving.

Photo: Rob Shaw/BauerSyndication.com.au

Download or print the recipe