Roast Pumpkin Salad
Ingredients
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500g butternut pumpkin
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1-2 tbsp olive oil
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Salt and pepper to taste
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50g rocket leaves
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50g baby spinach leaves
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100g Danish feta cheese
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1-2 tbsp dried cranberries
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1 tbsp red wine vinegar
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2 tbsp olive oil, extra
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1 tbsp honey
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¼ tsp salt
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⅔ cup Freedom Honey Nut Granola
Method
Step 1
Preheat your oven to 180°C and line a baking tray with greaseproof paper.
Step 2
Deseed the pumpkin and cut into slices 1-2cm thick. Spread on the baking tray and drizzle with the olive oil. Season with salt and pepper, then roast in the oven for 35-40 minutes until the pumpkin is lightly caramelised and tender. Remove from the oven and set aside to cool.
Step 3
Spread the leafy greens onto a serving plate and arrange the pumpkin slices on top. Crumble the Danish feta evenly over the salad, then sprinkle on the cranberries.
Step 4
To make the dressing, whisk together the vinegar, extra olive oil, honey, and salt. Drizzle this evenly over the salad.
Step 5
Top with the Honey Nut Granola and serve!