Roast Pumpkin & Supergreen Salad Bowl
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Roast Pumpkin & Supergreen Salad Bowl

Roast Pumpkin & Supergreen Salad Bowl

with Garlic Fetta & Honey Mustard Sauce

We're in our light and bright era so only a salad will do! Nan's special seasoning is the perfect pair to roast pumpkin and works wonders in this kale salad. With some special additions of garlicky-fetta, honey mustard sauce and roasted almonds, your standard salad has been made a little bit fancier.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Veggie
•Climate Superstar
Allergens:
Almond
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pumpkin

1

Nan's Special Seasoning

1

Garlic

1

Roasted Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1

Kale

2

Red Radish

1

Cucumber

1

Fetta Cubes

(Contains Milk;)

1

Spinach & Rocket Mix

1

Honey Mustard Sauce

(Contains Milk; May be present: Soy. )

Not included in your delivery

1

olive oil

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Nutritional Values

Energy (kJ)1477 kJ
Calories353 kcal
Fat18 g
of which saturates3.6 g
Carbohydrate32.1 g
of which sugars23.9 g
Dietary Fibre13.3 g
Protein14.8 g
Sodium705 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2

• Meanwhile, finely chop garlic. Roughly chop roasted almonds. Thinly slice kale, discarding any larger pieces of stalk. • Thinly slice red radish and cucumber into rounds.

3

• In a small frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and mash to combine.

4

• When the pumpkin has 5 minutes remaining, in a large bowl, combine cucumber, radish, spinach & rocket mix, kale, a drizzle of vinegar and olive oil. Season to taste.

5

• In a small microwave-safe bowl, microwave honey mustard sauce until warmed through, 30 seconds.

6

• Divide salad between bowls then top with roast pumpkin. • Drizzle over honey mustard sauce, and garnish with garlic fetta and pecans. Enjoy!