Maple-Glazed Pumpkin and Carrot Salad |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A salad for the cooler months courtesy of Australian Good Taste. Ingredients:
1 kg kent pumpkin, peeled, deseeded, cut into 4cm pieces |
4 carrots, peeled, cut diagonally into 4cm pieces diagonally |
2 garlic cloves, thinly sliced |
2 tablespoons fresh lemon thyme leaves |
2 tablespoons maple syrup |
1 tablespoon olive oil |
3 teaspoons coarse grain mustard |
1 (80 g) packet baby rocket |
Directions:
1. Preheat oven to 200°C Line a roasting pan with non-stick baking paper.
2. Combine the pumpkin, carrot, garlic and thyme in the lined pan.
3. Whisk together the maple syrup, oil and mustard in a jug. Drizzle over the pumpkin mixture, toss to combine and season with salt and pepper.
4. Roast in oven, turning occasionally, for 40 minutes or until the pumpkin and carrot are caramelized and tender. Set aside for 5 minutes to cool slightly.
5. Add the rocket leaves to the pumpkin mixture and gently toss until just combined. Arrange on a serving platter and serve immediately.
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