Roast Hokkaido Salad with Cranberries and Pepitas

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http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com














A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.




  • 1.5 kg Hokkaido pumpkin, cut into 8 wedges
  • 70 g dried cranberries
  • 30 g Pepitas, coarsely chopped
  • 50 g Arugula
  • Fresh parsley leaves
  • Sea salt

  • 2 tbsp Maple syrup
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Smoked paprika
  • 1 Garlic clove, crushed
  • 1 tbsp Ginger root, peeled and thinly sliced

  1. Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
  2. Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
  3. Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley.





http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com







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