Pumpkin Salad
This salad is the perfect addition to your Christmas spread!
Serves
4
Prep
15 mins
Cook
25 mins
Method
- Preheat your oven to 200°C. Place the pumpkin cubes on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Toss until the pumpkin is well-coated, then roast in the oven for 20-25 minutes, or until tender and lightly browned.
- While the pumpkin is roasting, toast the walnuts in a dry skillet over medium heat until fragrant, being careful not to burn them. Remove from heat and set aside.
- To prepare the dressing, whisk together the olive oil, honey, balsamic vinegar, salt, and pepper in a small bowl. Set aside.
- Once the pumpkin is ready, let it cool slightly. In a large salad bowl, combine the roast pumpkin, toasted walnuts, dried cranberries, crumbled feta, and salad leaves. Drizzle the dressing over the top and gently toss to combine.
- Serve the salad immediately, or refrigerate it until ready to serve. Enjoy your festive and delicious Christmas summer salad!
Ingredients
- 1 small pumpkin, peeled and cut into 1-inch cubes
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup of walnuts
- 1 cup of dried cranberries
- 200g feta cheese, crumbled
- Mixed salad leaves (such as spinach, rocket, and lettuce)
- For the dressing:
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
