Roast Pumpkin Sausage Salad

By T2T Food Blogger Kathryn 

Roast Pumpkin Sausage Salad by T2T Food Blogger Kathryn

Roast Pumpkin Sausage Salad is a superfood salad that will fill you up and won’t leave you hungry. It’s quick and easy to put together, makes a tasty family meal but is also impressive enough for entertaining. There’ll be no after dinner sweet cravings coming on after you’ve eaten this one.


600g Pumpkin, peel and cut into cubes.

150g flat beans

Rocket, handful per person

Tub microgreens

Red onion, peel & quartered.

Lean chicken sausages, 1-2 per person

Olive oil

3Tbs sunflower seed & pepitas, each

Half Lemon, juice

1Tbs cumin

1Tps chilli flakes

Sal & pepper


Preheat oven to 200°C 

Toss pumpkin and red onion with olive oil, cumin, salt and pepper. Spread on lined baking tray, bake for 20minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden, remove and set aside to cool.

Cook chicken sausages over medium heat in a frying pan until charred and cooked through. Transfer to a cutting board and cut into 2cm slices.

(remover sausage fat from pan) and fry flat beans for 5 minutes, add chilli flakes and toss remove and set aside with sausages.

In a large bowl add rocket and microgreens, toss with a lemon juice, add flat beans, sliced sausages, roasted pumpkin and red onion. Toss well to combine.

Add sunflower seeds and pepitas.

Serve with a good quality fruit chutney, ENJOY! 

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