Sumac pumpkin, caramelised onions & greens with roast garlic dressing

Humble ingredients, including wintery warm pumpkin, garden greens, fresh herbs and garlic, come together to create something truly spectacular in this salad. Overloaded with layers upon layers of pure deliciousness, this generous and dreamy salad works perfectly for any occasion. 

Serves 4-6

Ingredients

800-900g (1 lb 12 oz–2 lb) pumpkin (or butternut squash), cut into bite-sized cubes (skin on)
1 teaspoon ground sumac
½ teaspoon cumin seeds
½ teaspoon fennel seeds
Olive oil (optional)|ea
salt and cracked pepper
½ cup raw cashews
2 handfuls fresh spinach, finely shredded
Handful kale, stems removed, leaves roughly chopped
Handful fresh parsley, roughly chopped
1 zucchini, peeled into ribbons
½ cup frozen edamame beans, thawed
2 tablespoons hemp seeds1
½ cups roast garlic dressing (from my cookbook) or alternative dressing

CARAMELISED ONIONS

1 tablespoon olive or avocado oil (optional)
2 large red onions, finely sliced
2 tablespoons balsamic vinegar
1½ tablespoons coconut sugar (or pure maple syrup)

1.  Preheat the oven to 180°C (350°F) fan-bake. Line a large baking tray with baking paper.

2.  Place the pumpkin, sumac, cumin and fennel seeds in a large bowl. Lightly drizzle with olive oil, if using, and season to taste. Place on the prepared tray, along with any remaining spice mix, and spread out evenly. Bake for about 45 minutes, or until golden. Leave the oven on to toast the cashews.

3.  While the pumpkin cooks, make the caramelised onions. Heat the oil, if using, in a large frying pan over medium–high heat. Add the onion and cook for 10 minutes, stirring frequently, until very soft and beginning to caramelise. Add the vinegar and coconut sugar, then reduce heat and continue to cook for 5 minutes, or until the onion is caramelised.

4.  Place the cashews on a baking tray and spread out evenly. Bake for about 5-7 minutes, or until golden. Watch closely for the last few minutes as they will burn quickly.

5.  To serve, sprinkle a generous handful of spinach, kale and parsley on a large serving plate, followed by some zucchini ribbons, roast pumpkin, caramelised onions, edamame beans, cashews, hemp seeds and a drizzle of creamy dressing. Repeat this process to build layers with the remaining ingredients.

Images and text extracted from Simple Wholefoods by Sophie Steevens published by Allen & Unwin NZ, RRP: $49.99. Photography by Lottie Hedley.