• Pumpkin, Sweet Potato & Couscous Salad

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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

  1. Pre-heat oven to 200°C.
  2. Line a baking tray with baking paper, set aside.
  3. Cut pumpkin and sweet potato into bite-sized chunks and place in large mixing bowl.
  4. Add oil and season with salt and pepper.
  5. Mix until veggies are well coated. Lay veggies out on baking tray and bake for 45 minutes or until cooked through.
  6. Cook pearl couscous according to packet instructions. Allow too cool.
  7. 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.

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