Roasted Pumpkin and Tomato Salad with Salsa Verde

A roasted pumpkin and tomato salad is the perfect thing for a cosy autumnal lunch at home or out in the wild, and makes perfect use of the salsa verde recipe I shared with you last week! Turn on your oven and warm yourself up! Just chop and roast some pumpkin with the last of the season’s cherry tomatoes and you’re halfway there. Drizzle the roasted veg with that vibrant salsa verde and add a handful of toasted walnuts and you have an easy, satisfying lunch ready to share, take out into the world, or snuggle up with.

Entering into autumn proper (chilly weather, leaves scattered all over the ground and the feeling that winter is just around the corner) is a major gear shift in our yearly cycle; as the outside world starts to slow down and prepare for the pause to come, our internal rhythms change, and so to the ways we seek contentment and comfort.

Being in the southern hemisphere I always observe the difference from those in the north as they enter their new, opposing season. As we swelter through a hot, sticky summer the idea of a cosy Christmas by the fire really appeals, and as we stand on the cusp of the chilly winter to come the thought of swimming outside and outdoor barbecues seems almost magical such is its otherworldliness. The other always seems so alluring. The grass, and the seasons, can seem greener on the other side.

As the north launches back in to the life of Spring, with emerging blooms and the sunshiny brightness of the world outside here we are starting to wind down, looking inwards and preparing the home and ourselves for finding comfort inside.

Let us feast and rest and treat ourselves kindly; and before we know it it will be spring once again. 

Roasted Pumpkin and Tomato Salad with Salsa Verde

Using a cross over of the last of summer’s harvest and the vegetables that autumn brings, this warm salad is easy to make and is filling, without being heavy. Gently nurturing comfort food that is easy to share if you are able, or makes excellent leftovers if you’re not. Serve on a big platter with a crusty loaf of bread alongside. Any leftovers can be enjoyed cold over the next day or two, and also make a most excellent sandwich filling.

Serves 6 as a side, or 4 as a light main with a little something alongside.

1.3kg kent pumpkin or kabocha pumpkin, cut into large chunks
450g cherry tomatoes, sliced in halves
3 – 4 tablespoons olive oil
Salt and pepper to season

One batch salsa verde

55g roasted walnuts (around 2 handfuls)

Preheat the oven to 220°C.

Drizzle two baking trays each with a tablespoon of olive oil. Scatter the pumpkin chunks evenly over the two trays, drizzle with a little more olive oil and sprinkle with salt and pepper –  roast in the oven for 20 minutes.

Remove the trays from the oven, turn the pumpkin pieces, then scatter over the sliced tomatoes and drizzle with another ½ tbs olive oil and return to the oven to roast for another 15 – 20 minutes or until the tomatoes have blistered and softened – the amount of time will depend on the size of your tomatoes. Remove the trays from the oven and set aside to cool.

Once the pumpkin and tomato are at room temperature, place in a large serving bowl or platter and drizzle all over with the salsa verde. Crumble the walnuts on top and add a few extra parsley leaves if you like.

You can serve this salad at room temperature alongside some roasted chicken, some labne or grilled fish, or between two slices of bread as a roasted vegetable sandwich spread with some labne or feta cheese, or topped with a little ham or sharp cheddar cheese.

Print Recipe

Roasted Pumpkin and Tomato Salad with Salsa Verde

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Salad

By Amber Rossouw – Serves: 6 as a side

Prep Time: 10 - 15 minutes – Cooking Time: 40 minutes – Total Time: 1 hour

Using a cross over of the last of summer’s harvest and the vegetables that autumn brings, this warm salad is easy to make and is filling, without being heavy. Gently nurturing comfort food that is easy to share if you are able, or makes excellent leftovers if you’re not. Serve on a big platter with a crusty loaf of bread alongside. Any leftovers can be enjoyed cold over the next day or two, and also make a most excellent sandwich filling.

Ingredients

• 1.3kg kent pumpkin or kabocha pumpkin, cut into large chunks
• 450g cherry tomatoes, sliced in halves
• 3 – 4 tablespoons olive oil
• Salt and pepper to season
• One batch salsa verde
• 55g roasted walnuts (around 2 handfuls)

Instructions

1

Preheat the oven to 220°C.

2

Drizzle two baking trays each with a tablespoon of olive oil. Scatter the pumpkin chunks evenly over the two trays, drizzle with a little more olive oil and sprinkle with salt and pepper – roast in the oven for 20 minutes.

3

Remove the trays from the oven, turn the pumpkin pieces, then scatter over the sliced tomatoes and drizzle with another ½ tbs olive oil and return to the oven to roast for another 15 – 20 minutes or until the tomatoes have blistered and softened – the amount of time will depend on the size of your tomatoes. Remove the trays from the oven and set aside to cool.

4

Once the pumpkin and tomato are at room temperature, place in a large serving bowl or platter and drizzle all over with the salsa verde. Crumble the walnuts on top and add a few extra parsley leaves if you like.

5

You can serve this salad at room temperature alongside some roasted chicken, some labne or grilled fish, or between two slices of bread as a roasted vegetable sandwich spread with some labne or feta cheese, or topped with a little ham or sharp cheddar cheese.

Notes

• vegetarian • vegan • gluten free