Pine Nuts | Bunbury Farmers Market

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Roasted Maple Pumpkin Salad

Ingredients:

2 cups jap pumpkin, peeled and diced

2 Tbsp maple syrup

1 cup Danish feta, diced

½ red onion, sliced

2 Tsp sesame seeds

¼ cup pine nuts, toasted

4 cups spinach leaves

Dressing:

2 Tbsp Third Pillar olive oil

1 Tbsp honey

1 Tbsp lemon juice

1 Tbsp whole grain mustard

Method:

Toss pumpkin through maple syrup, bake in 180 degree oven until soft. Place all ingredients in a large bowl, drizzle with dressing and toss together gently. Season with salt and pepper.

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Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below

Ingredients:
1 bunch of fresh kale thoroughly washed
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/4 cup shaved Parmesan cheese
½ cup red capsicum very finely sliced
Sea salt and black pepper, to taste

Dressing:
1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons rice bran oil (or olive oil)
1 teaspoon liquid honey (or more if you like sweeter)

Method:
To make salad dressing whisk lemon zest, juice, oil and mustard until vinaigrette is thick and creamy, add honey to taste. Put aside. Remove the mid stem off the washed kale leaves and slice the leafy kale into fine strands and place in a large bowl. Toss all other ingredients with the kale. Add the dressing and season with sea salt and black pepper.
Make this at least half an hour or more before serving as the lemon juice helps tenderise the kale leaves. Before serving garnish with a little more parmesan cheese.
Serving Suggestion: Particularly delicious with a pan fried or BBQ’d steak.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Roasted Maple Pumpkin Salad

Ingredients:
2 cups jap pumpkin, peeled and diced
2 Tbsp maple syrup
1 cup Danish fetta, diced
½ red onion, sliced
2 Tsp sesame seeds
¼ cup pine nuts, toasted
4 cups spinach leaves

Dressing:
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp lemon juice
1 Tbsp whole grain mustard

Method:
Toss pumpkin through maple syrup, bake in 180 degree oven until soft.
Place all ingredients in a large bowl, drizzle with dressing and toss together gently.
Season with salt and pepper.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Roasted Maple Pumpkin Salad

Fresh Kale Salad

Roasted Maple Pumpkin Salad