Name: Roast pumpkin, orange and broccoli salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 kilogram pumpkin, cut into small wedges; 1/3 cup vegetable or olive oil; 400 gram broccoli, cut into florets; 2 oranges; 2 tablespoon white balsamic vinegar; 1 clove garlic, crushed; 2 red capsicums, thinly sliced; 1 small red onion, cut into thin wedges; 6 large cos lettuce leaves, torn

Ingredients

1 kilogram pumpkin, cut into small wedges

1/3 cup vegetable or olive oil

400 gram broccoli, cut into florets

2 oranges

2 tablespoon white balsamic vinegar

1 clove garlic, crushed

2 red capsicums, thinly sliced

1 small red onion, cut into thin wedges

6 large cos lettuce leaves, torn

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray; drizzle with half the oil. Season. Bake for 30 minutes or until golden and tender. Cool for 15 minutes.

2.Meanwhile, blanch broccoli in a saucepan of boiling water until bright green and crisp. Refresh under cold running water; drain well.

3.Segment oranges over a bowl to catch juice. Place juice in a screw-top jar with remaining oil, balsamic and garlic. Season. Shake to combine.

4.Place pumpkin, broccoli, orange segments, capsicum, onion and lettuce in a bowl. Add dressing; toss to combine. Serve immediately.

Replace red capsicum with green capsicum. Make ahead: Prepare salad ingredients ahead, then assemble just before serving. You can use any pumpkin variety you like. Try white wine vinegar instead of white balsamic.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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