HONEY ROAST PUMPKIN; CRANBERRY SALAD Recipe
Honey Roast Pumpkin & Cranberry Salad
This Honey Roast Pumpkin & Cranberry salad recipe is full of flavour. Add your favourites like beetroot and enjoy the salad warm or cold
Ingredients
- 1 Pumpkin
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp rosemary
- 3 tbsp Ironbark Honey
- ½ cup Cranberries
- 2 cups English Spinach
- Fetta to taste
- Pumpkin seeds/Pine Nuts
Instructions
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Preheat oven to 180 degrees ℃
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Cut Pumpkin into cubes and add to mixing bowel with olive oil, balsamic vinegar, rosemary and 1 tbsp Ironbark Honey. Toss to ensure all pieces are coated
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Spread Pumpkin pieces on a lined large baking tray and season with salt and pepper to taste
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Bake for 20-25 minutes, until tender, shaking the tray half way through
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Toss Pumpkin seeds/pine nuts in 2 tbsp Ironbark honey and spread on small lined baking tray and roast in oven for 5 minutes
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Remove from oven, allow to slightly cool
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Add English spinach, pumpkin, cranberries, pumpkin seeds/pine nuts and fetta
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Toss and serve
Notes
At Simply Honey, we also have a range of Australian Honey online, including Manuka, and other Australian Raw Honey varieties to choose from.
Featured in this Recipe: AB's Ironbark Honey
