Delicata Squash + Spelt Salad with Pumpkin Seed Pesto
Recipe:
Roasted Delicata squash, red onion, spelt + rocket, with a kale and pumpkin seed pesto
PLANT-BASED | GLUTEN FREE
Total time: 1 hour
Serves: 2-3
Our FAVE salad for ‘hot salad season’, with tender roasted delicata squash, hearty spelt, and sweet roasted red onion, it's topped off with a vibrant pumpkin seed pesto that brings everything together. This salad is a warm and satisfying way to enjoy the seasonal flavours!
INGREDIENTS
Salad:
1delicata squash
1 pouch cooked spelt (we use Merchant Gourmet)
1/2 bag rocket
1 red onion
4 tbsp pumpkin seeds
Olive oil, as needed
Salt, to taste
Pesto:
1/2 bag kale
1/2 cup pumpkin seeds
3 cloves raw garlic
1/2 lemon
1 pinch salt
3 tbsp olive oil
1/4 cup water + more as needed
METHOD
1. Preheat your oven to 200C. Put the whole delicata squash in the oven for 20 mins. This will soften it, making it easier to cut.
2. While the squash is in the oven, cut the red onion into chunks and place in an oven-safe dish. Drizzle with olive oil and sprinkle with salt, tossing to coat.
3. Meanwhile, add all pesto ingredients to a blender. Blend until smooth, adding water as needed to reach a pourable consistency.
4. After 20 minutes, remove the squash from the oven and let it cool slightly. Cut it in half lengthwise, scoop out the seeds, and then slice each half into half-moon pieces. Arrange the slices on a baking tray, drizzle with oil, and season with salt. Return to the oven along with the onions, and roast both for 30 minutes, or until golden and tender.
5. While the squash and onions are roasting, heat the spelt according to the package instructions.
6. Add the pumpkin seeds to a pan over a high heat and toast for 2-3 mins or until they are brown and start to ‘pop’
7. To serve, layer the rocket on plates, then top with the warm spelt, roasted squash, and onions. Sprinkle with the toasted pumpkin seeds, drizzle generously with the pesto dressing, and enjoy while still warm.