Roasted Pumpkin & Heirloom Tomato Salad

Roasted Pumpkin & Heirloom Tomato Salad

By The Weekly  ,

December 16, 2018

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Prep: 15 mins  Cook: 20 mins  Serves: 8 people


½ whole Japanese pumpkin, seeded, 2-cm wedges

2 tbsps olive oil

250 g baby heirloom tomatoes, some halved

150 g baby spinach leaves

¼ cup roasted flaked almonds

100 g feta, crumbled

1 bunch chives, snipped


¼ cup extra virgin olive oil

¼ cup red-wine vinegar

2 tbsps maple syrup

2 tsps wholegrain mustard


1Preheat oven to hot, 200 C.

2Toss pumpkin with oil on a large oven tray. Bake 15 to 20 mins until just tender and golden.

3MAPLE-MUSTARD DRESSING: In a small jug, whisk all the ingredients together. Season.

4In a large bowl, combine pumpkin, tomatoes, leaves and almonds. Season. Drizzle with dressing, tossing well. Top with crumbled feta and chives to serve.


*Switch pumpkin for sweet potato and add cooked eggplant. Top with avocado.

Photo: Rob Shaw/