Chef's Recipes

Butternut pumpkin, hazelnut and blood orange salad

Australian Gourmet Traveller French side recipe for butternut pumpkin, hazelnut and blood orange salad by Warren Turnbull from Sydney restaurant Assiette.

By Warren Turnbull
  • 10 mins preparation
  • 40 mins cooking
  • Serves 6
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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


  • 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 hazelnuts, roasted, skins removed, coarsely chopped (¼ cup)
  • 2 cups each of (loosely packed) picked curly endive and watercress sprigs
Blood orange dressing
  • 2 blood oranges, juice only
  • 60 ml each of hazelnut and grapeseed oils (¼ cup)
  • 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.
  • undefined: Warren Turnbull