A Surprising Pairing: Roasted Pumpkin and Red Cabbage Salad Recipe | Refreshing and Delicious

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch at a lower cost.

Preheat the oven.

Cut the pumpkin into chunks, ensuring they are large enough to hold their shape while roasting.

Drizzle the pumpkin chunks with olive oil and salt.

Place the pumpkin pieces on a baking tray lined with baking paper, spreading them out evenly.

Roast the pumpkin until tender but not soft, aiming for a nice brown color.

While the pumpkin is roasting, thinly shred the red cabbage and add it to a bowl.

Roughly chop fresh coriander leaves and add them to the bowl with the cabbage.

Thinly slice spring onion and add it to the bowl.

Optionally, thinly slice red chili and add it to the bowl, then toss everything together.

For the dressing, combine 2 tablespoons of lemon juice, 4 tablespoons of olive oil, and a sprinkle of salt in a jar, seal it, and shake to combine.

Allow the roasted pumpkin to cool for 5-7 minutes before combining with the salad to maintain vibrant colors.

Transfer the cooled pumpkin onto a serving dish and top with the red cabbage salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens