Pumpkin & Kumara Winter Salad with Mustard Dill Dressing

It's getting colder, vegetables are more expensive and eating healthy may not seem quite as easy! 

Fear not, there are still ways to incorporate veges without blowing the bank and also ways you can stomach a salad in Winter.

This warm root vegetable salad incorporates crunch, creaminess and sweetness and is great paired with your favourite protein. 

This evening, we had it with yoghurt, turmeric and paprika marinated chicken drumsticks charred to perfection on our Weber BBQ.

Serves 3-4 as a side

Ingredients

1/4 Butternut Pumpkin

2-4 Purple Kumara 

2 Teaspoons Cumin

2 Teasooons Paprika

2 Teaspoons each Dried Thyme, dried Oregano 

1 Tablespoon Garlic Olive Oil 

2 Tablespoons Dried Cranberries

1 Roasted Bell Pepper (hack - but them in the jar pre-roasted)

1 Tablespoon Toasted Pumpkin Seeds

6 Cherry Tomatoes

1 Bag Baby Spinach

Salt and Pepper to taste

Dressing:

1 Heaped Tablespoon Coconut Yoghurt (or Greek if you aren't dairy free)

1 Teaspoon Maple Syrup

1/2 Teaspoon Hot English Mustard (or a Teaspoon of Dijon)

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Chopped Dill

Salt & Pepper to taste.

Method:

Chop Kumara and Pumpkin into bite sized pieces, then toss with herbs, spices and olive oil. Place on a baking tray and into a preheated 200 degrees celcius oven.

Bake for 30-40 minutes. Allow to cool slightly before tossing with other salad ingredients, reserving the pumpkin seeds to be sprinkled over the top at the end.

To make dressing, simply mix all ingredients together until well combined.

Drizzle dressing over salad, then top with pumpkin seeds.

Voila!