Honey-roasted pumpkin and persimmon salad

Serves: 2
Time to make: 20 mins

Total cost: $ 10.34 / $ 5.17 per serve

(at time of publication)

Ingredients

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

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.

Nutrition Info (per serve)

Kilojoules 1770kJ

Calories 424cal

Protein 11g

Total fat 26g

Saturated fat 7g

Carbohydrates 35g

Sugars 31g

Dietary fibre 7g

Sodium 380mg

Calcium 220mg

Iron 5.5mg

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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