Perfect autumnal salad with roasted pumpkin, figs and walnut pieces. Ideal lunch or dinner for any day of the week!
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Adapted from Half Baked Harvest
1/2 mediumpumpkin or squash of choice(sliced)
1tbspfresh thyme leaves
6-8 smallfigs(fresh or dried) halved
1tbspapple cider vinegar
120gwild rocket salad(1 pack)
60gvegan feta cheese
Heat the oven to 200 C. Place sliced pumpkin or squash on a baking tray, drizzle with 2 tbsp olive oil and 2 tbsp maple syrup. Sprinkle with salt and half of thyme leaves, toss together and place in the oven for about 20 minutes.
Using a medium frying pan, toast your walnut pieces for a couple of minutes, until warm and fragrant.
After 20 minutes, add halved figs into a baking tray, toss around some more, ensuring to cover figs in oil and maple syrup, and bake for another 10 minutes until the figs are soft.
In a small jar or bowl, mix together remaining 4 tbsp of olive oil, lemon juice, vinegar, orange zest and some salt and pepper.
Mix roasted pumpkin and figs with rocket salad, top with vegan feta cheese, pomegranate seeds and toasted walnuts. Drizzle with some dressing, enjoy!
If using dried figs, reduce baking time to 5 minutes.