Preheat the oven or covered BBQ to 220 degrees C.
Coat the pumpkin in a little olive oil and place in a heavy roasting pan.
Roast pumpkin for about 20 minutes, checking to see that it doesn't brown on the underside.
Remove and pour over some of the citrus dressing to let in soak up some of the flavours.
Allow to cool for a bit before adding to a bowl with the rocket, pecans and pepitas.
Crumble the fetta over the salad and serve with the rest of the dressing.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 174 (77%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 22.2mg||7 %|
|Sodium 311.5mg||11 %|
|Potassium 269.6mg||7 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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