Butternut Pumpkin Salad

Butternut Pumpkin Salad

Ingredients:

• 1/2 cup diced butternut pumpkin

• 1/2tsp extra virgin olive oil

• 1/3 cup pecans (unsalted)

• ½ cup uncooked cous cous

• 2 cups baby spinach

• 25g fetta

Method:

1. Preheat oven to 180°C.

2. Line a large baking tray with baking paper.

3. Dice the pumpkin and place it on a prepared tray, then lightly drizzle with oil.

4. Roast for 15 minutes, before adding the nuts, then bake for a further 15-20 minutes or until the pumpkin is golden and tender.

5. While the pumpkin and nuts are roasting, cook the couscous as per the packet instructions, then drain ready to serve.

6. Combine leaves, roasted pumpkin, cheese, couscous and pecans in a salad bowl, and mix thoroughly before serving.