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Maple roast pumpkin salad

Maple glazed pumpkin with grapefruit, pomegranate, goats curd, bird seed and micro herbs with spiced smoked honey dressing


1 butternut pumpkin, quartered

1½ tbsp. olive oil

1 ½ tbsp. maple syrup

Salt and pepper to season

1 ½ ruby red grapefruits, peeled, segmented (use blood orange when in season)

1 pomegrante, seeded

250g spinach leaves

3 punnets micro herbs (use best available)

1 red onion, sliced on a mandolin

250g soft goats feta, coarsely broken into chunks

Birdseed mix

¼ cup poppyseed

½ cup sunflower seeds

½ cup epitas

3 tbsp Nigella seeds

¾ cup roughly chopped almonds, lightly toasted

Also stir through ¼ cup Pura Veda seed blend (chia, buckwheat, linseed, millet, amaranth, quinoa)


40g smoked spiced honey (Blend smoked honey)

100ml orange juice

Juice ½ lime

200ml grapeseed oil (flavourless oil)


Preheat oven to 200C. Place pumpkin in a roasting pan, drizzle with oil and maple syrup and season to taste with salt. Roast until tender and dark golden (1-1¼ hrs), then coarsely tear and place in a bowl.

To make the dressing combine all ingredients in a bowl, season and stir to combine.

Add the salad ingredients to a large bowl and toss very gently to combine, being careful not to break up the pumpkin too much. Drizzle over the dressing, you want just enough to coat and for the sweet smoked heat of the dressing to be present when you taste it.

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