Our roasted pumpkin and sweet potato salad drizzled with Vinofood Grape Seed Oil Vinaigrette is a real winner. A hearty salad that works just as well as a healthy main, as it does a delicious side. You will love it!
Pumpkin, Sweet Potato & Couscous Salad
Ingredients
- ½ each Kent pumpkin
- 1 each Medium sized sweet potato
- 2 tbsp Olive oil
- 2 cups Pearl couscous
- 1 cup Rocket
- ½ cup Vinofood Grape Seed Oil Vinaigrette
Instructions
- Pre-heat oven to 200°C. Line a baking tray with baking paper, set aside.
- Cut pumpkin and sweet potato into bite-sized chunks and place in large mixing bowl. Add oil and season with salt and pepper. Mix until veggies are well coated.
- Lay veggies out on baking tray and bake for 45 minutes or until cooked through.
- Cook pearl couscous according to packet instructions. Allow to cool.
- 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.
