Roasted Pumpkin, Cranberry & Feta Salad

Serves: 6

Prep & Cook Time: 30–35 min

Ingredients:

• 600 g butternut pumpkin, peeled & cubed

• 1 tbsp olive oil

• Salt & pepper

• 100 g baby spinach or rocket

• ½ small red onion, thinly sliced

• ⅓ cup dried cranberries

• ¼ cup toasted pepitas or almonds

• 100 g feta cheese, crumbled

Dressing:

• 2 tbsp olive oil

• 1 tbsp balsamic glaze

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

Method:

1. Preheat oven to 200°C. Toss pumpkin with olive oil, salt, and pepper. Roast for 25 min until golden and tender.

2. Whisk dressing ingredients together.

3. Arrange spinach on a platter. Top with roasted pumpkin, onion, cranberries, and feta.

4. Drizzle with dressing and sprinkle with pepitas before serving.