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Honey Roast Pumpkin & Cranberry Salad
This salad will become a family favourite and can be served warm or cold.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
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