Roast Pumpkin and Honey Mustard 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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