Roast Pumpkin Salad
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This roast pumpkin salad has spinach and feta for classic flavours.
We recommend our 3-2-1 dressing for extra black garlic flavours that enhance the sweet and tasty flavours of the main ingredients.
There are no salad quantities given, go with what seems right to you - I like more pumpkin, but you might like more spinach.
Best to roast the pumpkin in advance so it has a chance to cool, and NOT wilt the spinach on contact.Author:
Coat the pumpkin pieces lightly in oil and salt and roast for 20 mins or so till golden, but not overcooked. Flip during roasting to avoid it sticking to the the tray.
While the pumpkin is cooling, mix up your vinaigrette.
Once the pumpkin is cooled, place it in a bowl with the spinach leaves.
Sprinkle nuts and crumbled feta over.
Add the dressing just before serving and toss gently.
3-2-1 Sweet Vinaigrette Dressing
An easy vinaigrette dressing recipe featuring Black Garlic Olive Oil, balsamic vinegar and Black Honey. A perfect accompaniment to a roast vegetable salad.