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.

INGREDIENTS 》

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

INSTRUCTIONS》

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!