Roasted Pumpkin and Pine Nut Salad
This salad is good either warm or at room temperature. Serves 4-6 as a side
You will need:
3 cups chopped pumpkin
2 red onions
2 tbsp olive oil
2 tbsp balsamic vinegar
½ tsp sea salt
½ cup pine nuts
2-3 tbsp verjuice (or 2 tbsp vinegar)
What to do:
Preheat Oven to 200 degrees C.
Put chopped pumpkin in a large roasting dish with the onion slices and toss with olive oil, balsamic vinegar and salt. Bake for 30-45 minutes, shaking the pan every now and again to loosen the vegetables and prevent sticking.
While these are cooking, toast the pine nuts in a pan heated to medium (no oil necessary). Watch them carefully as they burn quickly once they heat up. Toasting nuts freshens them up nicely.
Once pumpkin is golden and onions are cooked through, remove from the oven and splash with verjuice or vinegar. Toss in pine nuts and transfer to a serving dish.Recipe courtesy of Nici Wickes - "Cook Eat Enjoy"