Serves:4 (or 8 as a side salad)
Ingredients:
- 1 large bag of mixed-leaf salad
- 1 cup of grated carrot
- 1 cup of finely chopped red cabbage
- 3 cups of cut pumpkin, cubed
- ½ cup lightly toasted slivered almonds
- ¼ cup shelled pistachios
- 1 bag of Chang's Crunchy Fried Noodles
- ½ bottle of Chang's Crispy Noodle Salad Dressing
Method:
- To begin, lightly toast almonds in a pan over low heat. Once golden, remove from pan onto a dish and set aside to cool
- Place the pumpkin cubes on an oven tray and lightly season with salt, pepper and a very light pour of olive oil. Bake at 180 for approx 25 minutes, or until the edges darken slightly. Set aside to cool.
- On a large salad platter, layer salad mix with carrot and cabbage. Mix through the crunchy noodles. Top the salad with roasted pumpkin, and a generous sprinkle of nuts. Dress with Changs Crispy Noodle Salad Dressing and serve.
