Guys, pregnancy changed me into someone who.. likes coriander. You have to understand that these are words that I thought would *never* come out of my mouth. I have always been an Anti-Coriander-er, I’ve never sat on the fence about that. However, over the last few months I’ve started to not only permit coriander but actually like it. This roasted pumpkin and coriander salad is where it all began. It’s perfect for cooler weather, hearty and delicious, and it only gets better the longer it sits around in the fridge. The combination of the bright orange, green and purple makes it beautiful and colourful, and a treat to serve at a party. We call it a butternut pumpkin but you may call it a butternut squash.

One of the reasons I love this salad so much is because it’s substantial, while still being lower carb and lower calorie than a competing potato salad. If you add shredded chicken, it instantly goes from being a side to the star of the show. It’s hearty enough to stand up on its own while not breaking the calorie bank.

Tips and Tricks for this Roasted Pumpkin and Coriander Salad

1. Don’t over roast your pumpkin, you want it to hold some shape in the salad.
2. Add your dressing to your onions first to soften the flavour, almost like a pickle.
3. Make your dressing as you throw your roasted pumpkin into the oven to give it a chance to come together.

If you aren’t into coriander..

If coriander isn’t your jam, you can replace it with basil, sage or parsley. You can also add rocket (arugula) or spinach to bolster the salad if you want.

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