Roast Pumpkin Salad
Delicious, easy to make, simple salads are our favourites at the moment! This roast pumpkin salad is a winner.
Ingredients
- 500 g pumpkin 1 lbs, around half a butternut squash or a ¼ of a whole kent pumpkin
- 1 red onion cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 250 g green beans top and tailed, around ½ lbs or a good handful
- 100 g feta cheese 3.5 oz, or a regular store bought block
- 2 cups spinach packed, washed spinach
Honey Mustard Dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tbsp red wine vinegar
- 6 tablespoon good quality olive oil
Instructions
- Preheat oven to 200C/400F
- Toss the pumpkin and red onion in the olive oil and salt and pepper
- Lay pumpkin and onion out on a baking tray lined with parchment paper. Bake for 30-45 minutes, or until crispy and starting to caramelise.
- Meanwhile place the green beans in a bowl, and pour boiling water over them unitl they're covered. Sit the beans for 3-5 minutes until they're crunchy. Strain, then immediately rinse in cold water until they're cold to stop the cooking process.
Honey Mustard Dressing
- Place all the dressing ingredients in a jar, and shake until well combined.
- Assemble the salad. Place spinach in bowl, followed by pumpkin and onion, green beans then feta. Pour over the honey mustard dressing and toss until well combined.