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:
- Preheat oven to 200 °C (180 °C fan-forced). Line baking tray with non-stick baking paper.
- 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.
- Meanwhile to make the salad dressing, whisk together balsamic vinegar, olive oil, dijon mustard, garlic and brown sugar in a medium bowl.
- 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 |