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Pumpkin Salad with Maple Dressing

Fat Mum Slim /

Pumpkin Salad with Maple Dressing

How was your weekend? In Australia we had a long weekend for ANZAC day, so it feels like a long time between work days {always a good thing}.

Over the weekend Hubby was on night shift, and my sister was laying flooring in her new house, so I gathered up all the kids {hers and mine}, popped in a Wiggles CD and drove out to my Ma’s for the day {on Saturday}. It was messy and fun, and involved lots of fighting over the same toys.

Mum, always the mother, whipped up this salad for us for lunch and it was goooood. So good that I made it the next day for lunch AND dinner. The maple dressing is perfect, and not as strong as you’d imagine. The vinegar cuts through the sweetness, making it perfect. I love the capsicum {tomatoes would easily work in its place though}.

Pumpkin Salad with Maple Dressing


1/2 Jap pumpkin, seeded, peeled, cut into 2cm pieces
2 tbs olive oil
1 red capsicum, seeded and cut into 2cm pieces
150g baby spinach leaves
1 ripe avocado, peeled, seeded and diced into 2cm pieces
1/4 cup pine nuts, toasted
100g feta, crumbled<

1/4 cup olive oil
1/4 cup red vinegar
2 tbs maple syrup
2 tsp wholegrain mustard

♥ Preheat oven to 200ºC. Line a tray with baking paper.
♥ Toss pumpkin with oil, place on tray and bake for 15-20 minutes, until just tender.
♥ Toss capsicum with pumpkin while still warm.
♥ Cover, and allow to cool.
♥ Make the dressing by whisking all the dressing ingredients together. Season to taste.
♥ Combine the remaining salad ingredients together. Top with pumpkin and capsicum. Drizzle with dressing.

Pumpkin Salad with Maple Dressing

What’s your favourite veggie dish at the moment? I’d love to try some more, if you feel like sharing.