Roast Pumpkin & Supergreen Salad Bowl

Name: Roast Pumpkin & Supergreen Salad Bowl with Garlic Fetta & Honey Mustard Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 pumpkin; 1 sachet Nan's special seasoning; 1 clove garlic; 1 packet roasted almonds; 1 packet kale; 2 Red Radish; 1 cucumber; 1 packet Fetta Cubes; 1 packet spinach & rocket mix; drizzle vinegar (balsamic or white wine); 1 packet Honey Mustard Sauce

with Garlic Fetta & Honey Mustard Sauce

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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

The quantities provided above are averages only.

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

pumpkin

1 sachet

Nan's special seasoning

1 clove

garlic

1 packet

roasted almonds

1 packet

kale

Red Radish

cucumber

1 packet

Fetta Cubes

1 packet

spinach & rocket mix

1 packet

Honey Mustard Sauce

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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

Utensils

•Baking Tray

•Baking Paper

•Small Non-Stick Pan

Cooking Steps

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

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

• 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.

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

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

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

• Divide supergreen salad between bowls, then top with roast pumpkin. • Drizzle over honey mustard sauce. • Garnish with garlic fetta and almonds to serve. Enjoy!