Roast Pumpkin & Crouton Salad
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Roast Pumpkin & Crouton Salad

Roast Pumpkin & Crouton Salad

with Creamy Pesto, Toasted Almonds & Feta

The best salads are a combination of flavours, textures and colours – and with golden roasted pumpkin, herby wholemeal croutons, earthy beetroot and creamy feta, this salad ticks all the boxes.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Calorie Smart
Climate Superstar
Veggie
Allergens:
Soy
Gluten(Wheat)
Almond
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1

Brown Onion

1

beetroot

1

carrot

1 sachet

Garlic & Herb Seasoning

1

tomato

1

Wholemeal Panini

(Contains Soy, Gluten(Wheat); )

1 packet

flaked almonds

(Contains Almond; )

1 bag

Mixed Salad Leaves

½ packet

Cow's Milk Feta

(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 packet

creamy pesto dressing

(Contains Soy; )

Not included in your delivery

1

olive oil

1 drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)2705 kJ
Fat32.9 g
of which saturates8.9 g
Carbohydrate62.3 g
of which sugars28.3 g
Protein20.2 g
Sodium1414 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan forced. • Cut peeled pumpkin pieces into chunks. Cut onion into wedges. Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • Place veggies on a lined oven tray. Add garlic & herb seasoning and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, roughly chop tomato. Cut or tear wholemeal panini into bite-sized chunks.

3
3

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

4
4

• Place panini pieces on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

5
5

• While the croutons are baking, combine a drizzle of olive oil and balsamic vinegar and a pinch of salt and pepper in a large bowl. • When the veggies have cooled slightly, gently toss mixed salad leaves, roast veggies, croutons and tomato with the dressing.

6
6

• Divide roast pumpkin salad between bowls. • Crumble over feta (see ingredients), sprinkle with toasted almonds and drizzle with creamy pesto dressing. Enjoy!