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Asian Pumpkin, Sprouts and Blood Orange Salad with Roast Garlic

A new favourite salad of mine, this one is certainly big on flavour. The contrasting textures work really well too; soft pumpkin, crunchy sprouts and nuts and the little zesty pops of blood orange. The blood orange really is the star – I just love them and try to get my hands on them whenever I can, but don’t worry, if you can't find them, regular oranges would work perfectly too.

Recipe information

Serves 2
25 mins


For the salad

1 1/2 cups brussel sprouts, halved
3 cups pumpkin, chopped
1 cup rocket leaves
1 blood orange
1/4 cup cashew nuts
1 teaspoon Chinese five spice
1 tablespoon coconut or macadamia oil
1/4 teaspoon sea salt
1 tablespoon sesame seeds

For the dressing

3 garlic cloves, unpeeled
1 tablespoon olive or macadamia oil
1 tablespoon tamari
1/2 tablespoon honey


Pre-heat the oven to 180C.

Place the pumpkin, brussels sprouts and the garlic for the dressing in a baking tray with the Chinese five spice, salt and oil, toss to combine then cook for 20 minutes until the pumpkin is just tender.

Toast the cashews in a frying pan on the hob for a few minutes.

Squeeze the cooked garlic from its skins into a small bowl, mash it a little with a fork then add the rest of the dressing ingredients and stir.

Slice the blood orange then cut away the peel, add the slices to a large bowl along with the rocket leaves, cooked pumpkin and sprouts.

Divide the salad between two plates, top with the cashews and sesame seeds and serve with the dressing.