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Roasted Pumpkin with Rocket and Orange Cranberry Sauce
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Description
Roasted Pumpkin with Rocket and Orange Cranberry Sauce.
Ingredients
- FOR THE SALAD:
- 20 ounces, weight Pumpkin, Chopped Into 2-inch Thick Pieces
- 1 whole Medium Onion, Chopped
- 1 whole Orange, Chopped Into 2-inch Thick Pieces
- 1 teaspoon Extra Virgin Olive Oil
- FOR THE SAUCE:
- ½ cups Frozen Cranberries
- 1 whole Orange, Juiced
- FOR THE TOPPING:
- 2 cups Rocket
- ½ cups Roasted Walnut Halves
- ½ teaspoons Sea Salt
- ½ teaspoons Black Pepper, Crushed
Preparation
Preheat oven to 440ºF (225ºF).
Mix fruit and vegetables with olive oil and spread on a baking sheet covered with baking paper. Roast for about 15–20 minutes.
For the sauce, use an immersion blender and blend until smooth.
To serve, place roasted fruit and vegetables on a plate. Sprinkle with the sauce and the toppings.
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