By Eleanor Ozich
A simple yet delicious salad of maple roasted squash tossed with greens from the garden and a sprinkling of parmesan. By roasting the squash pumpkin in pure maple syrup and olive oil, it really brings out the earthy and sweet flavors. Finished with a sprinkling of salty parmesan, and a squeeze of lemon juice, this salad is a truly enjoyable light meal.
Preheat the oven to 180 C.
Arrange the pumpkin wedges on a large baking tray. Drizzle with the maple syrup, olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
Bake in the oven for 30 minutes or until slightly crispy. Remove from the oven, and leave to cool.
In a large bowl add the pumpkin along with the remaining ingredients, and a drizzle of extra virgin olive oil. Season to taste.
*gluten free
*grain free
*vegetarian
*dairy free (without the parmesan)
