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Roasted Pumpkin Salad with Malted Miso Dressing

An explosion of fruity flavours combined with earthy, tart and tangy taste sensations - a delicious way to make roasted pumpkin a new family favourite.

Makes: 

​

Difficulty:

​

Preparation Time: 

15 mins (+ 25-30 mins cook time)

Easy

4 as a side or 2 as a main

Ingredients

Salad

  • 3 cups rocket 

  • 2 cups roasted pumpkin wedges

  • ½ cup pomegranate seeds

  • ½ cup crumbled feta cheese

  • 2 tbsp roasted pumpkin seeds


Dressing

  • 50ml Saunders’ Malt Extract

  • 3 heaped tbsp white miso paste

  • 50ml rice wine vinegar

  • 50ml soy sauce

  • 25ml toasted sesame oil

  • 1 garlic clove, crushed

  • ½ tsp grated fresh ginger

  • Juice of ½ lime

  • Salt, to taste

Method

  1. Preheat the oven to 200°C. Lightly oil pumpkin cubes and roast for 25–30 minutes or until golden and tender. Set aside to cool slightly.

  2. While the pumpkin is roasting, whisk all dressing ingredients together in a small bowl until smooth.

  3. On a large serving platter, layer rocket, roasted pumpkin, pomegranate seeds, feta, and pumpkin seeds.

  4. Drizzle with the malted miso dressing just before serving.


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