WARM PUMPKIN, QUINOA AND CABBAGE SALADPumpkin has to be one of my all time favourite vegetables for the cooler months. It’s grounding, wholesome, nourishing, beautiful in colour and rich in flavour.
With this recipe from my book, Seasons to Share, I’ve teamed it with quinoa, parsley, cabbage and walnuts to create a delicious salad, and the dressing is the perfect combo of sweet with a touch of spice to top it all off. Heaven.
It’s also gluten-free, dairy-free, sugar-free, and vegan and vegetarian friendly, so everyone can enjoy it.
INGREDIENTS (serves 4)
750g pumpkin (winter squash), skin on, seeds removed, sliced into 8 pieces
1 tbsp olive oil
A good pinch of sea salt
140g cooked red quinoa
1 small handful of flat-leaf (Italian) parsley leaves
130g red cabbage, finely shredded
60g walnuts, toasted
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
A pinch of ground cinnamon
1 tsp maple syrup (optional)
1. Preheat the oven to 200°C (400°F) and line a large baking tray (baking sheet) with baking paper.
2. Toss the pumpkin slices in the oil and salt and arrange on the tray so they lay as flat as possible; this helps keep them whole for presentation. Bake in the oven for 20 minutes, or until golden.
3. Once cooked, arrange the pumpkin in layers on a large serving platter with the quinoa, parsley, cabbage and walnuts.
4. Combine all of the dressing ingredients together, then drizzle over the salad.
5. Serve while warm (although this salad is also delicious served cold).