Roast Pumpkin Salad

Roast Pumpkin Salad

 

Ingredients

Salad

  • 600-800g Pumpkin
  • 1 large red onion (2x small)
  • 150g Spinach
  • 1/2 uncooked Quinoa
  • 100g Feta

    Sauce

    • 2 tbsp Seeded Mustard
    • 2 tbsp Honey
    • 2 tbsp Apple Cider Vinegar
    • 2 tbsp Olive Oil
    • Salt and Pepper

       

      Method

      1. Preheat oven to 180 degrees
      2. Chop pumpkin and onion into chunks
      3. Place on a tray and drizzle with olive oil
      4. Roast for 30-45 minutes until golden and cooked through
      5. Cook quinoa as per packet instructions
      6. Place spinach in a large bowl with quinoa, pumpkin and onions
      7. Crumble over feta
      8. In a jar mix add all sauce ingredients and shake until it is mixed together
      9. Drizzle over salad
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