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Pumpkin, Sweet Potato & Couscous Salad
Roasted pumpkin and sweet potato salad drizzled with Vinofood Grape Seed Oil Vinaigrette. This simple salad is not so hearty it works as a healthy main and a delicious side dish. Great served at dinner parties and barbecues.
Ingredients
- ½ Kent pumpkin
- 1 medium sweet potato
- 2 tbsp Olive oil
- 2 cups Pearl couscous
- 1 cup rocket or baby spinach
- ½ cup Vinofood Grape Seed Oil Vinaigrette
Instructions
- Pre-heat oven to 200°C.
- Line a baking tray with baking paper, set aside.
- Cut pumpkin and sweet potato into bite-sized chunks and place in large mixing bowl.
- Add oil and season with salt and pepper.
- Mix until veggies are well coated. Lay veggies out on baking tray and bake for 45 minutes or until cooked through.
- Cook pearl couscous according to packet instructions. Allow too cool.
- Once veggies are cooked remove from oven and cool slightly. In a large serving bowl add veggies, couscous and rocket. Generously drizzle Vinofood Grape Seed Oil Vinaigrette over salad and gently combine. Can be served warm or cold.
