Salad

Roast Pumpkin Salad

Name: Roast Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Australian
Ingredients: 600 g pumpkin, cubed; 2 tbsp olive oil; 100 g baby spinach; 80 g feta, crumbled; 40 g (1/4 cup) pepitas (pumpkin seeds); 50 g (1/3 cup) dried cranberries; 2 tbsp balsamic vinegar; 1 tbsp honey; Salt and pepper, to taste

Serves 4 Prep 15 mins Cook 30 mins Total 45 mins

Ingredients

600 g pumpkin, cubed
2 tbsp olive oil
100 g baby spinach
80 g feta, crumbled
40 g (1/4 cup) pepitas (pumpkin seeds)
50 g (1/3 cup) dried cranberries
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper, to taste

Method

Toss pumpkin with 1 tbsp oil, salt and pepper. Roast at 200°C for 25–30 minutes until golden.
Arrange spinach on a platter. Top with warm pumpkin, feta, pepitas and cranberries.
Whisk remaining oil, balsamic and honey. Drizzle over salad.

Tip: Serve warm or at room temperature — both work beautifully.