This roast pumpkin salad with a mix of seasonal salad greens - spinach, rocket, celery, green and red amaranthus - is a wholesome meal in a bowl. Especially in winter when you need something warm and fulfilling - this salad is a healthy, delicious and comforting meal.
For the dressing: In a small glass jar or bowl, whisk together 3 tbsp olive oil, lemon juice, and about 1⁄2 tsp salt and pepper. Set aside.
Peel and cut the pumpkin into even bite-sized pieces. Toss with remaining olive oil, salt and pepper. Spread on a baking tray, and bake for 20-25 minutes till soft. Remove from oven and leave to cool.
Place the salad leaves in a bowl. Drizzle with a bit of dressing and toss.
Add roasted pumpkin, nuts, and the remaining dressing. Gently toss with just your hands.
Set aside for 15-20 minutes for the flavours to meld together before serving.
Transfer to serving plates. Sprinkle over with nuts and some dressing (if required).
Notes
Make-ahead Tips
You can make the salad dressing in large quantities and store it in the fridge for up to a week.
Pumpkins can be roasted a day in advance and kept in the fridge.