Serves 4 | Prep 10 min | Cooking 35 min 

Ingredients:

  • 800g Kent or butternut pumpkin, peeled, seeded, cut into wedges (anti-inflammatory ingredient)
  • 1 red onion, thinly sliced
  • 10 small baby potatoes, halved
  • 200g (baby spinach/rocket or lettuce) (anti-inflammatory ingredient)
  • 1 punnet of cherry tomatoes, sliced (anti-inflammatory ingredient)
  • 2 tablespoons Extra-Virgin Olive Oil (anti-inflammatory ingredient)
  • 600g leftover turkey, ham or seafood 
  • salt and cracked pepper
  • ½ cup pomegranate seeds
  • 100g Dodoni Greek feta, crumbled

Balsamic Vinaigrette Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup Extra-Virgin Olive Oil
  • 2 teaspoons dijon mustard
  • 1 clove garlic, finely minced (anti-inflammatory ingredient)
  • 1 tablespoon brown sugar

 Method:

  1. Preheat oven to 200 °C (180 °C fan-forced). Line baking tray with non-stick baking paper.
  1. Place chopped pumpkin, red onion and potatoes on baking tray. Drizzle over olive oil, season with salt and cracked pepper. Roast for 35 - 40 minutes or until golden brown. 
  1. Meanwhile to make the salad dressing, whisk together balsamic vinegar, olive oil, dijon mustard, garlic and brown sugar in a medium bowl.
  1. To assemble the salad, place baby spinach (or rocket), roasted vegetables, tomatoes and turkey in a large serving dish. Sprinkle pomegranate and feta cheese over the top. Drizzle over balsamic vinaigrette.

Nutritional Information

Per serve

Energy

 2035 kJ (484 cal)

Total Fat

17g

Saturated Fat

6g

Carbohydrate

55g

Sugar

21g

Fibre

7g

Sodium

547mg

Protein

36g

 

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