Ingredients
For the Salad:
4 cups fresh rocket (arugula)
1 red capsicum, thinly sliced
2 cups pumpkin, cut into wedges
1 red onion, thinly sliced
1 avocado, sliced
1/2 cup walnuts, toasted
Olive oil (for roasting vegetables)
Salt and pepper to taste
For the Honey Mustard Vinaigrette:
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Method
Prepare the Roasted Vegetables
Preheat your oven to 200°C (400°F).
Place the pumpkin wedges and sliced red capsicum on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
Roast the vegetables in the oven for about 25–30 minutes, or until the pumpkin is tender and slightly caramelised. Set aside to cool.
Prepare the Vinaigrette
In a small bowl, whisk together the wholegrain mustard, honey, and apple cider vinegar.
Slowly drizzle in the extra virgin olive oil while continuing to whisk, until the vinaigrette is well combined and emulsified.
Season with salt and pepper to taste.
Assemble the Salad
In a large salad bowl, add the fresh rocket.
Top with roasted pumpkin wedges, roasted capsicum, sliced red onion, avocado, and toasted walnuts.
Drizzle the honey mustard vinaigrette over the salad and toss gently to combine.
Serve
Serve the salad immediately, as a light lunch or as a side dish.
Enjoy your fresh and flavourful walnut & rocket salad with honey mustard dressing!
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