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WARM PUMPKIN, QUINOA AND CABBAGE SALAD

A little sneak peek into Seasons to Share this week and the perfect winter warmer for the change in the seasons. Pumpkin has to be one of my all time favourite vegetables in the cooler months…its grounding, wholesome, nourishing, beautiful in colour and rich in flavour. With this recipe from Seasons to Share I’ve teamed it with quinoa, parsley, cabbage and walnuts and the dressing is just the perfect combo of spice and sweet to finish. I hope you love it as much as I do.
Signed copies of Seasons to Share (Murdoch Books) are available to purchase online (click the link here) and throughout all good bookstore and retailers across the country. Love to see your recreations of the recipes too!
Jacq x
WARM PUMPKIN, QUINOA AND CABBAGE SALAD
GF : DF : SF  V : VG
SERVES 4
750 g (1 lb 10 oz) pumpkin (winter squash), skin on, seeds removed, sliced into 8 pieces
1 tablespoon olive oil
a good pinch of sea salt
140 g (5 oz) cooked red quinoa
a small handful of flat-leaf (Italian) parsley leaves
130 g (4 oz) red cabbage, finely shredded
60 g (2 oz/ cup) walnuts, toasted
Dressing:
2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
a pinch of ground cinnamon
1 teaspoon maple syrup (optional)
Preheat the oven to 200°C (400°F) and line a large baking tray (baking sheet) with baking paper.
Toss the pumpkin slices in the oil and salt and arrange on the tray so they lay as flat as possible; this helps keep them whole for presentation. Bake in the oven for 20 minutes, or until golden.
Once cooked, arrange the pumpkin in layers on a large serving platter with the quinoa, parsley, cabbage and walnuts.
Combine all of the dressing ingredients together, then drizzle over the salad. Serve wh ile warm (although this salad is also delicious served cold)
Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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