A Warm Winter Salad | Roasted Pumpkin + Cauliflower Brown Rice Salad

A large chunk of a pumpkin, skin left on and cut in to thin slices
A chunk of cauliflower, cut into florets
250 gram brown rice
1 x Spanish onion, chopped into wedges
A handful of cherry tomatoes, halved
A handful of walnuts
A handful of sundried tomato strips
A handful of baby spinach leaves
100 grams of feta cheese, crumbled
A good drizzling of good quality olive oil
A good drizzling of caramelised balsamic vinegar
Salt and freshly cracked pepper

Preheat the oven to 180℃.

In a large roasting dish lined with baking paper, lay the pumpkin wedges out in a single layer and drizzle with olive oil and season with salt and pepper.

Roast for 30 minutes* until one side of the pumpkin has cooked nicely.

Turn the pumpkin over and add the cauliflower and onion to the pan, drizzling with a little more olive oil over the top.

Cook the rice and lay it out on a large serving platter.

Roast pumpkin for another 20 minutes or until the vege are all cooked nicely.

Layer the cherry tomatoes, walnuts, sundried tomatoes and spinach leaves out over the rice. Season with salt and pepper and toss using your hands.

Next, layer the pumpkin pieces on top and scatter the cauliflower and onion over.

Top with the crumbled feta and drizzle with the olive oil and balsamic vinegar.

loskitchen.com.au