With the coming of winter and the fading of the sun, we don't need to leave salads behind. In fact, using winter produce, salads can become hearty, rich affairs. A staple, for me, of the winter salad is pumpkin. Cheap, readily available, filling, and delicious when roasted, it's hard to go past.
My mum was the first to get me hooked on roast vegetable salads. With a balsamic dressing, bowls laden with spinach, feta, pumpkin, tomatoes, onions and capsicum would regularly adorn our table a few years ago. I've altered the recipe for a less Mediterranean taste.
