Roasted pumpkin and shallot salad

Celebrate the best of autumn produce with this tasty shallot, pumpkin and fig salad. It’s easy to make – simply roast the shallots and pumpkin in the oven for half an hour and then mix with a couple of packs of cooked mixed grains, the figs and the delicious tahini dressing.

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Nutrition Facts

Roasted pumpkin and shallot salad

Amount Per Serving

Calories 479 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Polyunsaturated Fat 5g

Monounsaturated Fat 10g

Sodium 28mg1%

Potassium 1364mg39%

Carbohydrates 76g25%

Fiber 12g50%

Sugar 20g22%

Protein 13g26%

Vitamin A 20670IU413%

Vitamin C 64mg78%

Calcium 205mg21%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted pumpkin and shallot salad

The best of autumn on a plate

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Salad

Cuisine: British

Servings: 4

Calories: 479kcal

Equipment

• Large baking tray
• Small bowl

Ingredients

• 1 small pumpkin or butternut squash
• 6 echalion shallots peeled and halved
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 500 g cooked mixed grains
• 100 g rocket
• 4 figs halved
• 50 g pomegranate seeds
• 50 g pistachios toasted

Method

• Preheat the oven to 180°C. Peel the pumpkin, then halve and remove the seeds. Cut into 2cm thick slices. Add to a large baking tray with the shallot halves, olive oil, cumin, coriander, and seasoning. Toss well and cook in the oven for 25 – 35 minutes until deeply golden.
• Meanwhile make the dressing - mix together the tahini, lemon juice and seasoning in a small bowl. Add water until it’s a pourable consistency. Taste and check the seasoning, adding more lemon or salt if needed.
• Once the pumpkin and shallots are cooked, the salad can be assembled. Add the mixed grains and rocket to a large platter or bowl. Top with the pumpkin, shallots and figs. Drizzle with the tahini dressing and sprinkle with the pomegranate seeds and pistachios.

Nutrition

Calories: 479kcal | Carbohydrates: 76g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 28mg | Potassium: 1364mg | Fiber: 12g | Sugar: 20g | Vitamin A: 20670IU | Vitamin C: 64mg | Calcium: 205mg | Iron: 5mg

Recipe courtesy of UK Shallots 

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