SPICED PUMPKIN SALAD WITH RADICCHIO, PINE NUTS, MINT, FETA AND A CHRISTMAS DRESSING
Gluten free, FODMAP friendly, adaptable to be nut free and/or vegan (see notes)
For the maple spiced pumpkin:
- 750 g pumpkin (Kent or Japanese for lower FODMAP options)
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
For the Christmas dressing:
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh orange juice
- 3 tablespoons caster sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnampm
- 1/4 teaspoon ground clove
To assemble the salad:
- 1 head of radicchio leaves pulled off
- 1 head of witlof only if you can find it
- Plain, Greek or coconut yoghurt (see notes) for the base of the serving platter
- Feta for crumbling on the salad (I used Danish)
- Handful of pine nuts toasted
- Handful of mint chopped or whole
To make the pumpkin:
Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Line a large baking tray.
Cut the pumpkin into a size and shape of your choosing, noting that cooking times will vary depending on this. Place the pieces in a large bowl and coat with the olive oil, maple syrup, spices and salt. Use your hands to evenly coat.
Distribute the pumpkin evenly on the tray, and place in the oven for 30 minutes, or until it is completely cooked through. I like to pop the grill on after the pumpkin is cooked to get some crispy bits. Once cooked and browned to your liking, remove from the oven.
To make the Christmas dressing:
Layer the yoghurt on the bottom of your serving platter, followed by the radicchio, pumpkin, mint, pine nuts and fetta. Finish with the Christmas dressing and a sprinkle of sea salt flakes and freshly cracked pepper. The salad can be served hot or cold, but I recommend assembling it immediately prior to serving. You could cook the pumpkin the night before if you need to maximise oven real estate.