Roast Pumpkin Salad
Easy, fresh, gut loving salad!
Method
Preparation time: 5 min | Cook time: 45 min | Serves: 2-3
1 Preheat your oven to 180°C and line a baking tray with greaseproof paper. 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. 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. 4 To make the dressing, whisk together the vinegar, extra olive oil, honey, and salt. Drizzle this evenly over the salad. 5 Top with the Honey Nut Granola and serve!Ingredients
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
