Roast Pumpkin Salad
500g butternut pumpkin
1-2 tbsp olive oil
Salt and pepper to taste
50g rocket leaves
50g baby spinach leaves
100g Danish feta cheese
1-2 tbsp dried cranberries
1 tbsp red wine vinegar
2 tbsp olive oil, extra
1 tbsp honey
¼ tsp salt
⅔ cup Freedom Honey Nut Granola
Preheat your oven to 180°C and line a baking tray with greaseproof paper.
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.
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.
To make the dressing, whisk together the vinegar, extra olive oil, honey, and salt. Drizzle this evenly over the salad.
Top with the Honey Nut Granola and serve!