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Butternut pumpkin, hazelnut and blood orange salad

Butternut pumpkin, hazelnut and blood orange salad

“It doesn’t hurt to throw a few segments of blood orange into this salad to take advantage of their short season.” — Warren Turnbull

Butternut pumpkin, hazelnut and blood orange salad

Serves 6
Cooking Time Prep time 10 mins, cook 40 mins
500 gm   butternut pumpkin, diced
2   garlic cloves, finely chopped
2 tbsp   olive oil
1   each of thyme and rosemary sprigs
1   pinch of Chinese five-spice
35 gm (¼ cup)   hazelnuts, roasted, skins removed, coarsely chopped
2   cups each of (loosely packed) picked curly endive and watercress sprigs
Blood orange dressing
2   blood oranges, juice only
60 ml (¼ cup)   each of hazelnut and grapeseed oils
1 tsp   Dijon mustard
1 tsp   sherry vinegar


1 Preheat oven to 150C. Combine pumpkin, garlic, oil, herbs and five-spice in a bowl, season to taste and transfer to a baking tray. Bake until pumpkin is caramelised (30-40 minutes). Cool.
2 Meanwhile, for blood orange dressing, whisk all ingredients in a bowl to combine, season to taste.
3 Place baked pumpkin in a serving bowl, scatter with roast hazelnut, endive and watercress and drizzle over blood orange dressing, mix well to combine and serve immediately.


RECIPE Warren Turnbull PHOTOGRAPHY William Meppem STYLING Emma Knowles


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