- Prep Time:20 mins
- Cook Time:50 mins
Pumpkin & Caramelised Onion Salad
This combination of flavours is unbeatable when autumn comes around. Roasted pumpkin, rich caramelised onions, creamy fetta and the sweet, honey-drizzled walnuts...what more could you want? Our chick peas of course! Throw them in and you’ve got one substantial salad for lunch.
Original recipe by PHOODIE | 21.3.16
+1 1 CAN (300g) EDGELL CHICK PEAS
- 2 cups walnuts
- 1 tablespoon honey
- 6 cups (1kg) pumpkin – cut into approx 3cm pieces
- Olive oil and salt – to drizzle and sprinkle on pumpkin
- 6 large brown onions, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon Balsamic vinegar – for onions
- 3 cups rocket
- 150g fetta
- Extra virgin olive oil and balsamic vinegar, to dress salad
Preheat oven to 200°C.
Scatter walnuts on a baking paper lined tray, drizzle with honey and toss to coat well. Place into the preheated oven for about 10 minutes or until nuts are roasted. Be careful not to burn nuts.
Place pumpkin on a baking paper lined tray. Drizzle with olive oil and season with salt. Bake at 200°C until all pieces are cooked through. This should take approximately 40 minutes, but check it along the way. Set aside to cool.
Meanwhile, heat oil in a large frypan over a low heat. Add onions, stir regularly and until they become caramelised. This can take up to 30 minutes or more, so be patient and make sure they don’t stick to the base of the pan. Stir in the tablespoon of balsamic vinegar. Set aside to cool.
Now it’s time to assemble the salad. Get your serving bowl and place some rocket in the base, sprinkle some nuts, scatter some (cooled) pumpkin.
SPRINKLE OVER SOME DRAINED EDGELL CHICK PEAS.
Top with some of the onions. Repeat. Top the salad with the fetta (crumbled) and dress with a good splash of both the extra oil and balsamic.
You could add sweet potato to this salad for an extra vegie.
Healthy Tip: Season your pumpkin with pepper rather than salt and use reduced fat fetta.