Superfreak’s Roast Pumpkin Wedge Salad with Brussels sprouts & miso cashew cream
This versatile salad can be served hot or cold, made ahead, and pairs beautifully with roasts, BBQ, or fish. Serves 6.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares. AU
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
Ingredients
1 Jap Pumpkin — 50 g (1¾ oz) Brussels sprouts
Small handful of snow pea tendrils
Method
- Preheat oven to 200°C (400°F).
- Line trays with baking paper. Cut pumpkin into 4 cm (1½ in) wedges, drizzle with olive oil, salt, and a little cinnamon.
- Roast upright for 30 minutes until caramelised. Halve brussels sprouts, toss with oil, salt, and pepper, and roast for 12–15 minutes.
- Spread cashew cream over a serving dish.
- Arrange pumpkin wedges upright, scatter brussels sprouts, sprinkle with harissa cashews, drizzle with hot maple dressing, and finish with snow pea tendrils.
Harissa roasted cashews
250g cashews
Teaspoon honey
Teaspoon brown sugar
Pinch paprika
Teaspoon harissa paste
Drizzle of EVOO
Salt to taste
Miso cashew cream
- Drain soaked cashews.
- Blend with boiling water and oil until smooth.
- Add miso, nutritional yeast, sugar, and salt.
Hot maple dressing
250 g (¾ cup) maple syrup
50 g (3 tbsp) vinegar
50 g (3 tbsp) extra virgin olive oil
150 g (½ cup) hot sauce (any kind)
Salt & pepper to taste
Hot maple dressing
Whisk all ingredients until combined.