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


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!