This Maple Pumpkin and Bocconcini Salad is a simple and easy recipe that’s packed with flavour and makes for a great side dish or light meal! This tasty salad combines the sweetness of roasted maple pumpkin, fresh bocconcini, and a mix of veggies, all tossed in a simple dressing.
Perfect to enjoy as a nutritious addition to your weeknight dinner or to take as a side to a gathering with family or friends. Where ever you are enjoying this salad it’s sure to impress!
Why you’ll love this salad recipe
- Delicious Flavour Combination: Say goodbye to boring salads, this one is packed with flavour in every mouthful. The sweetness of roasted maple pumpkin paired with the creamy bocconcini is an incredible combination.
- Versatile Side Dish: This salad is a versatile side dish and can easily be tweaked to suit your preferences. Feel free to add in any of your favourite veggies or swap the bocconcini for feta.
- Easy to Prepare: This recipe is simple and easy to prepare, using straightforward ingredients and requiring minimal cooking skills.
- Crowd Pleaser: Loaded with delicious flavours and textures, it’s sure to be a hit. It is also a great vegetarian option!
Ingredients needed:
- baby spinach
- red onion diced
- avocado diced
- sun dried tomatoes
- cherry bocconcini
Maple pumpkin:
- pumpkin
- olive oil
- maple syrup
- flaky sea salt
Dressing:
- lemon juice
- olive oil
- minced garlic
- salt/pepper to taste
How to make Maple Pumpkin and Bocconcini Salad
Make maple pumpkin:
- Preheat oven to 180°c and line a baking tray. Add the pumpkin, olive oil, maple syrup, flaky sea salt and mix until all coated.
- Bake for 30 minutes or until golden then let it cool – you can make this ahead of time to make assembling the salad quicker!
Make the dressing:
- Add all ingredients into a small bowl and mix until combined
Assemble the salad:
- In a large salad bowl add all the ingredients and top with the dressing.
- Mix, serve and enjoy!
Other salad recipes to try:
- Avocado and cannellini bean salad
- Roasted cauliflower and cous cous salad
- Black bean and avocado salad
Maple pumpkin and bocconcini salad
This Maple Pumpkin and Bocconcini Salad is a simple and easy recipe that's packed with flavour and makes for a great side dish!
Ingredients
- 1 large handful baby spinach chopped
- 1 red onion diced
- 1 avocado diced
- 1/3 cup sun dried tomatoes drained
- 200 g cherry bocconcini
Maple pumpkin
- 500 g pumpkin chopped
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Pinch of flaky sea salt
Dressing
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp minced garlic
- Salt/pepper to taste
Instructions
- Preheat oven to 180°c and line a baking tray. Add the pumpkin, olive oil, maple syrup, flaky sea salt and mix until all coated.
- Bake for 30 minutes or until golden then let it cool.
- In a small bowl combine all ingredients for the dressing.
- In a large salad bowl add all the ingredients and top with the dressing. Mix, serve and enjoy!
Notes
You can prepare the pumpkin ahead of time so it’s quicker to make or just use leftover pumpkin if you have any!
