Grape, Rocket & Pumpkin Salad
Championing seasonal autumn fruit and veggies, this pumpkin salad from our friends at Deliciously Legal is brimming with flavour, colour and nourishing goodness.
If you aren’t vegan, feel free to swap out the vegan cheese, for Yarra Valley Persian fetta.
Enjoy!
Ingredients
SALAD
extra virgin olive oil
1 kg jap pumpkin deseeded, peeled and cubed
600 g Thomson seedless grapes halved
150 g rocket
4 spring nions green part, thinly sliced
1 avocado cubed
DRESSING
1/2 lemon juiced
2 tbsp Maggie Beer Verjuice
1 tbsp extra virgin olive oil
1/4 tsp pink himalayan salt
TO SERVE
200 g vegan persian fetta broken into chunks
120 g Walnuts dry roasted, whole or broken
edible flowers
chard micro herbs
Method
- Preheat oven to 180C/356F. Place pumpkin on a baking tray and coat with your desired fat. During the cooking process turn once. Bake for 30-40 minutes or until golden and cooked. Remove from oven and allow to cool.
- To prepare the dressing place all ingredients into a glass jar with a lid. Shake well to combine. Adjust salt/sweetness to your liking. Set aside.
- To make the salad arrange the rocket on a large serving plate, followed by the cooked pumpkin, grapes, avocado, spring onion, feta, walnuts, micro herbs and edible flowers.
- Shake the dressing and drizzle the dressing over the top. Serve immediately.
- Enjoy!