HONEY ROAST PUMPKIN & CRANBERRY SALAD Recipe

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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
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Prep Time 15 minutes
Cook Time 20 minutes
Course Salad

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
 

  • Preheat oven to 180 degrees ℃
  • 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
  • Spread Pumpkin pieces on a lined large baking tray and season with salt and pepper to taste
  • Bake for 20-25 minutes, until tender, shaking the tray half way through
  • Toss Pumpkin seeds/pine nuts in 2 tbsp Ironbark honey and spread on small lined baking tray and roast in oven for 5 minutes
  • Remove from oven, allow to slightly cool
  • Add English spinach, pumpkin, cranberries, pumpkin seeds/pine nuts and fetta
  • Toss and serve

Notes

This recipe was made with AB's Ironbark Honey
Keyword honey salad recipe, roasted pumpkin salad recipe, salad recipe, spinach and pumpkin salad
Click here to download the printable recipe card

Recipe Ingredient – Ironbark Honey

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