Denise says:

  • This is colourful vegan salad that is ideal as part of buffet, light lunch or transfer to a Tupperware and enjoy when you want homemade lunch whilst out!
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 2-3

Ingredients:

  • 250g pumpkin – skin on, sliced into round wedges
  • 2 tablespoons extra olive oil
  • 75g pecan nuts
  • ~
  • 2 pieces of bread toasted- cut into cubes
  • 20g pumpkin seeds
  • 20g cranberries
  • 1 baby gem lettuce- roughly chopped
  • Salt & Pepper to taste
  • Dressing:
  • 2 tablespoons extra virgin olive
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup

Method

  1. Preheat the oven to 200C/ Gas mark 6.
  2. Line a tray with baking parchment and add the pumpkin wedges.
  3. Season to taste and roast for about 20-25 minutes or until soft and golden.
  4. Toast the pecan nuts on a separate baking tray. Bake for 8-10 minutes or until golden. Remove and set aside.
  5. Mix all the dressing ingredients together.
  6. Transfer the cooked pumpkin wedges, chopped lettuce, pumpkin seeds, croutons and cranberries on a serving dish or Tupperware box.
Add the dressing just before serving.
Tagged in: American, autumn dining, Baby Gem lettuce, Cranberries, Pecan nuts, pumpkin, Sukkot, Thanks Giving