Roast Hokkaido Salad with Cranberries and Pepitas - Recipes Blogs

Roast Hokkaido Salad with Cranberries and Pepitas | © 2017 | | © 2017 |

A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

1.5 kg Hokkaido pumpkin, cut into 8 wedges
70 g dried cranberries
30 g Pepitas, coarsely chopped
50 g Arugula
Fresh parsley leaves
Sea salt

2 tbsp Maple syrup
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Smoked paprika
1 Garlic clove, crushed
1 tbsp Ginger root, peeled and thinly sliced
Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley. | © 2017 | | © 2017 |

Eat,Drink And Be Merry!

Source: Angie s Recipes