Warm Roast Pumpkin Salad

75 mins (prep 20, cooking 55)
11 ingredients
4 servings
Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can “brighten the darkest winter days with this warm, colourful salad”.

Categories:  side-dish , salad , beginner-cook , greens , easy , australian , spinach , <-4-hours , vegetarian , brunch , squash , south-west-pacific , vegetable , time-to-make ,
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Serving Size (172.47 g)
Servings 4
Amount per Serving
Calories 180.38 Calories from Fat 100.62
% Daily Value *
Total Fat 11.18g 68.78%
Saturated Fat 1.69g 33.71%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 25.83mg 4.31%
Total Carbohydrate 19.62g 26.16%
Dietary Fiber 3.54 g 56.68%
Sugars 3.43 g %
Protein 3.89g 31.14%
Vitamin A 15945.86IU% Vitamin C 32.59mg%
Calcium 81.56mg% Iron 1.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, fresh ground black pepper, baby spinach leaves