Cauliflower and pumpkin salad

Ingredients

• ¼ butternut pumpkin
• ½ cauliflower
• 2 brown onions
• 4 garlic cloves
• 2 tbsp extra virgin olive oil
• 2 tsp all-purpose seasoning
• Salt and black pepper
• 250 g cherry tomatoes
• 4 spring onions
• ½ red onion
• 100 g baby spinach leaves
• 150 g Greek feta

For the dressing

• 6 tbsp (120 ml) extra virgin olive oil
• 2 tbsp caramelised balsamic vinegar
• 2 tsp Dijon mustard

Instructions

1. Preheat the oven to 180˚C (fan-forced). Cut the pumpkin into 2.5 cm chunks, cauliflower into small florets and brown onions into wedges, keeping the vegetables a similar size to ensure even cooking.
2. Line a large baking tray with baking paper, then add the prepared vegetables with the whole garlic cloves. Drizzle with the oil and sprinkle with the all-purpose seasoning and pepper, then bake for 30 minutes, or until the vegetables are golden. Remove from the oven and allow to cool for 10 minutes before using.
3. While the vegetables are roasting, halve the cherry tomatoes and thinly slice the spring onion and red onion. Prepare the dressing by combining the ingredients in a large jug and whisking well to combine.
4. In a large serving bowl, layer the baby spinach leaves, cooled roasted vegetables and fresh vegetables, then crumble the feta on top. Whisk the dressing to re-combine if separated, then drizzle over and serve.

Note

• All-purpose seasoning can be found in the spice section of your local supermarket.

Photography by Jiwon Kim.

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