Pumpkin and sage is a match made in heaven! I love serving this salad when I host a dinner party – it’s so easy to put together and tastes absolutely divine! Plus pumpkin is full of beta-carotene, which converts into vitamin A and helps protect cells from damage and creates antioxidants in the body. I love serving this with a simply grilled protein and fresh green salad.
1. Preheat oven to 180°C.
2. Chop the pumpkin into large wedges. Drizzle with olive oil, sea salt and chilli flakes, if using. Roast in oven for 35-40 minutes until cooked and slightly caramelised around the edges.
3. Meanwhile, heat coconut oil in a small non-stick pan. Add 2-3 sage leaves and fry until crispy (1-2 minutes). Place crispy sage leaves on a paper towel to dry. Repeat in batches, until all sage leaves are crispy.
4. To make dressing, whisk all dressing ingredients in a small bowl until smooth.
5. Add roasted pumpkin to a serving platter, drizzle with dressing and top with toasted pumpkin seeds, crispy sage and some fresh parsley.
I hope you give this delicious and easy soup a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Jessica Sepel is a qualified nutritionist, health blogger and best selling health author from Australia. She is fascinated by the health and wellness world and loves to make simple and nutritious recipes.
Her 8-week online plan ‘The JSHealth Program’ can help change your mind and body, by teaching you how to find a balanced approach to life, food and weight.
You can also follow her on Facebook and Instagram for daily food inspiration and health mantras.
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Nature is just about the best thing we’ve got!