This Roasted Pumpkin, Kale, Bocconcini & Pinenut Salad is winter comfort on a plate!
Roasted pumpkin and onion pair with lightly crisped kale, creamy Bocconcini and crunchy pinenuts. Tossed in a zesty orange vinaigrette with a hint of chilli, it’s a warm, vibrant dish perfect for cozy nights or easy winter entertaining.
| 220g | Cherry Bocconcini |
| 1/2 | Kent pumpkin, cut into wedges |
| 1 | red onion, cut into wedges |
| 2 cups | kale leaves |
| 3 tbsp | olive oil |
| 1/4 cup | toasted pinenuts |
| sea salt & cracked pepper | |
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for vinaigrette
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| 4 tbsp | orange juice |
| 1 tbsp | apple cider vinegar |
| 1/4 cup | olive oil |
| 1/2 tsp | chilli flakes |
| 1 | Preheat oven to 200°C. Place pumpkin and red onion in a single layer on a baking paper lined oven tray, season with salt and pepper and drizzle with 2 tbsp olive oil. Roast for 20 minutes. |
| 2 | Coat the kale leaves with the remaining olive oil, place on top of the other vegetables on the oven tray and roast for a further five minutes. |
| 3 | Mix the vinaigrette ingredients in a small bowl. |
| 4 | Drain the Bocconcini, place into a small bowl and dress with 2 tbsp of vinaigrette. |
| 5 | Arrange the pumpkin, red onion and kale on a serving plate. |
| 6 | Top with Bocconcini, scatter over pinenuts and drizzle with remaining vinaigrette. |
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