HONEY ROAST PUMPKIN & CRANBERRY SALAD

Honey Roast Pumpkin & Cranberry Salad

This salad will become a family favourite and can be served warm or cold.
Prep Time 15 minutes
Cook Time 20 minutes
Course Salad
Servings 6 people

Ingredients
  

  • 1 pumpkin
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp rosemary, chopped
  • 3 tbsp AB's 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 bowl with olive oil, balsamic vinegar, rosemary and 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 to 25 minutes, until tender, shaking tray half way through
  • Toss Pumpkin seeds/pine nuts in 2 tbsp Ironbark honey and roast in oven for 5 minutes
  • Remove from oven, allow to cool slightly
  • Add English spinach, pumpkin, cranberries, pumpkin seeds/pine nuts and fetta.
  • Toss and serve

Notes

Try this salad and add your other favourites like beetroot.
Keyword cranberry, fetta, pumpkin

Recipe Ingredient – Ironbark Honey

 

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