roasted pumpkin and hazelnut salad

This simple salad looks amazing and everyone loves it. It’s so easy to make and goes well with other salads, barbeques and winter roasts.

Ingredients

1 bag of rocket salad
1/4 of a large kent pumpkin
1/2 cup hazlenuts
1/4 pack of goats cheese fetta
balsamic vinegar

Vinaigrette

1/2 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
2 x garlic cloves
pinch of sea salt
black pepper
a squeeze of lemon juice

In a medium heat oven, around 180 C, roast large chunks of pumpkin until the corners have caramelised. Allow to cool slightly before serving.

Meanwhile wash and dry a bag of rocket salad.

Toast the hazelnuts in the oven or pan. Once the nuts have roasted, let them cook a bit before rubbing the skins off between your hands, then chop them in half.

Make a dressing by mixing all the vinaigrette ingredients together in a jam jar.

When your ready to assemble the salad, gently fold through the warm or cooled pumpkin through the leaves, then sprinkle on the goats cheese fetta and hazelnuts.

Drizzle the vinaigrette over the top, followed by a splash of balsamic vinegar if you have it.