Pumpkin and Walnut Salad with Maple Dressing
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Did you know?
Pumpkin was a staple in medieval English feasts and is still celebrated today in autumn festivals across the UK.
Method
Preheat the oven to 200 °C (180 °C fan). Toss the pumpkin cubes with 1 tbsp olive oil, a pinch of salt and pepper, spread on a baking tray and roast for 20–25 minutes until tender and lightly caramelised; set aside to cool.
While the pumpkin roasts, toast the walnut pieces in a dry skillet over medium heat for 3–4 minutes until fragrant; transfer to a plate to cool.
In a large salad bowl combine the mixed salad leaves, sliced red onion, roasted pumpkin, and toasted walnuts.
Whisk together the maple syrup, remaining 1 tbsp olive oil, apple cider vinegar, salt and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently until everything is evenly coated.
If using, sprinkle crumbled feta (or coconut‑based vegan cheese) over the top.
Serve immediately while the pumpkin is still warm.
Nutrition per serving
Approximate values, not medical advice.
