Warm salad of roasted pumpkin, apples and rocket

Hello everyone, I have enthused in previous winter time blogs about winter salads and was very happy to find another good one this week. It's a recipe that I cut out of the Good Living section of the newspaper and have had stuck on my fridge for weeks so it was good to finally try it. I chopped up the pumpkin into tiny pieces so that it cooked all nice and crispy, and I used a really lovely pomegranate balsamic vinegar that worked well with this mix of fruit and vegetables.

Have a happy week. Love from Jane xx

Warm salad of roasted pumpkin, apples and rocket

Serves four

What you need:

• 500g butternut pumpkin, peeled, seeded and chopped into chunks the size you like
• 2 tablespoons extra virgin olive oil, plus extra for serving
• 3 tablespooons balsamic vinegar, plus extra for serving
• 2 medium pink lady apples, cored and cut into wedges
• 80g walnut halves
• 2 cups wild rocket leaves
• 2 cups watercress sprigs
• 100g marinated (or plain) fetta

What you do:

1. Preheat oven to 210C.
2. Combine pumpkin, olive oil and vinegar in a baking dish you have lined with baking paper (best to do this - I didn't and am still scrubbing out my baking dish) and roast for 15 minutes.
3. Add apples and roast for another 15 minutes.
4. Make sure the pumpkin is pretty well done and then add the walnuts and roast for a final 5 minutes.
5. Remove from the oven and set aside for 5 minutes.
6. Combine rocket and watercress in a large bowl.
7. Add roasted pumpkin mix.
8. Season to taste and toss gently.
9. Divide salad among four bowls.
10. Crumble fetta over salad and drizzle additional olive oil and balsamic and serve.