A warm salad is a perfect healthy meal on its own or pairs beautifully as a side dish. Enjoy this warm salad with its easy-to-prepare dressing.
750 g (1 lb 10 oz) pumpkin (winter squash), skin on, seeds removed, sliced into 8 pieces
1 tbsp grapeseed oil
A good pinch of sea salt
140 g (5 oz) cooked red quinoa
A small handful of flat-leaf (Italian) parsley leaves
130 g (4 oz) red cabbage, finely shredded
60 g (2 oz) walnuts, toasted
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
A pinch of ground cinnamon
1 tsp maple syrup (optional)
Preheat the oven to 200°C (400°F) and line a large baking tray (baking sheet) with baking paper.
Toss the pumpkin slices in the oil and salt and arrange on the tray so they lay as flat as possible; this helps keep them whole for presentation.
Bake in the oven for 20 minutes, or until golden. Once cooked, arrange the pumpkin in layers on a large serving platter with the quinoa, parsley, cabbage and walnuts.
Combine all of the dressing ingredients together, then drizzle over the salad.
Serve while warm (although this salad is also delicious served cold).
Recipes and images from Seasons to Share by Jacqueline Alwill (Murdoch Books) $39.99 available now in all good bookstores and online