This salad is great with homemade pizza, a BBQ lunch, with a roast or even to enjoy on its own. Pumpkins are a great source of fibre, which helps keep you feeling full and promotes healthy digestion.

Prep time: 10 min

Cook time: 30 min

Serves 4-6, as a side salad

Ingredients

1 / 2 Kent (Jap) pumpkin, cut into wedges

2 tbsp extra-virgin olive oil

1 / 2 tsp ground paprika

1 / 2 cup fresh sage leaves

100g spinach leaves, rinsed

1 / 2 cup walnuts, roughly chopped

1 / 4 cup pepitas, lightly toasted

100g goat’s cheese, crumbled

2 tbsp maple syrup

Method

Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper and arrange pumpkin in a single layer on the tray. Drizzle pumpkin with 1 tbsp olive oil and paprika. Season with salt and pepper and bake for 30 minutes in the oven, or until tender.

When there are 5 minutes left for the pumpkin, sprinkle over the sage leaves and roast for a further 5 minutes or until sage is crisp and the pumpkin is ready.

While pumpkin is cooking, prepare a serving plate with the spinach leaves, walnuts, pepitas and goats cheese.

For the dressing, combine the remaining olive oil and maple syrup in a small bowl.

Top salad with pumpkin and drizzle over dressing.