Honey-roasted pumpkin and persimmon salad

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Make the most of persimmon season with this quick, high-iron recipe for two. The saltiness of feta is the perfect match with the sweetness of the fruit and pumpkin in this vegetarian salad.

Serves: 2

Time to make: 20 mins

Ingredients

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240g pumpkin, peeled, cut in small chunks or yams, chopped (2 cups)
1 large red onion, sliced in 5mm rings
2 teaspoons honey
1 teaspoon smoked paprika
2 tablespoons olive oil
3 tablespoons shelled walnuts
2 persimmons, thinly sliced
4 cups baby spinach
50g feta, roughly crumbled
2 tablespoons balsamic vinegar
black pepper, to garnish

Instructions

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1 Preheat oven to 200°C. In a baking dish lined with baking paper place pumpkin and onion. Combine honey, paprika and half the olive oil. Drizzle over veges then roast for 25-30 minutes, until soft and collapsing.

2 Heat a pan over a medium-high heat. Add walnuts and dry toast for 2 minutes, or until toasted. Set aside.

3 In a large bowl, combine persimmons, spinach leaves, feta and walnuts. Combine remaining olive oil with balsamic to make dressing. Drizzle over salad and mix well.

4 Divide salad between plates and add pumpkin and onion. Garnish with pepper and serve.

Variations

Make it gluten free: Check paprika is gluten free.

Make it vegan: Replace honey with maple syrup and replace feta with Sheese Greek-style vegan cheese.

HFG tip

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Nutrition Info (per serve)

Calories 424 cal

Kilojoules 1770 kJ

Protein 11 g

Total fat 26 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 31 g

Dietary fibre 7 g

Sodium 380 mg

Calcium 220 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.