Maple glazed pumpkin salad with pink grapefruit is utterly divine, with its combination of different flavours and textures. The acid from the grapefruit cuts nicely through the sweetness of the caramelised pumpkin and the salad adds a lovely fresh dimension to the dish. This salad is the perfect balance of creamy, crunchy, sweet and acidic, not to mention simple to prepare and perfect for dinner parties.

Serves 4

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Maple Glazed Roast Pumpkin

  • 1 kg of jap pumpkin, sliced into large wedges
  • 2 tblsp. maple syrup
  • 4 tblsp. olive oil
  • 1 tsp. of chill flakes
  • 1/2 lemon, juiced
  • Pinch of sea salt
  • Pinch of ground black pepper

Pre-heat the oven to 200 degrees. In a bowl combine all ingredients and then add the pumpkin and coat well in the mix. Place the pumpkin into a large baking dish and bake in a hot oven for 45 minute to 1 hour, or until the pumpkin is golden and caramelised. Once cooked, set aside to cool.

Salad

  • 1 handful of baby beetroot leaves
  • 1 handful of rocket
  • 1 handful of baby spinach
  • 1/2 red onion, finely sliced
  • 1 large pink grapefruit, peeled, pith removed and sliced into small segments
  • 250 grams of goats cheese feta
  • 2 tblsp. of activated pistachio nuts

In a large bowl add all of the salad ingredients and toss well. Serve a portion of salad on each plate and arrange some of the maple glazed pumpkin on top. To finish, serve your salad topped with fresh snow pea shoots.

Maple Glazed Pumpkin Salad w/ Pink Grapefruit
Maple Glazed Pumpkin Salad w/ Pink Grapefruit

Bon appétit x