Roasted Pumpkin Salad with Spring Greens, Feta and Cashews
Roasted pumpkin salad with spring greens, feta and cashews is one salad that is going to make your taste buds say "wow! is this really a salad?" The combination of flavours and textures in this salad will keep you coming back for the next bite and the next…
Ingredients
For the salad
- 2 and 1/2 cups pumpkin cubed
- 1 and 1/2 tablespoons olive oil for roasting the pumpkin
- Pinch of salt and pepper for roasting the pumpkin
- 1/2 cup cashews
- 1/2 tablespoon maple syrup for roasting the cashews
- 3/4 cup feta cheese
- 6 cups of spring mix salad
For the honey mustard dressing
- 1 shallot minced
- 1 tablespoon maple syrup
- 3 tablespoons lemon juice
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
For the dressing
- Add all the ingredients to a bowl and whisk to combine. Or pour in a tightly sealed container and shake well.
- Taste and adjust the seasoning to your liking. If you like it sweeter then add more maple syrup. If you prefer a more tart dressing then add more lemon juice.
For the salad
- Preheat oven to 400°F or 205°C. Dice pumpkin and season with salt, pepper and olive oil. Roast for 30 to 40 minutes until pumpkin is tender. Allow to cool before adding to the salad.
- Mix maple syrup, cashews and a pinch of salt (if your cashews aren't salted). Spread on a baking tray and bake at 350°F or 180°C or for 5 minutes or until lightly browned. Allow to cool before adding to the salad.
- In a large salad bowl, combine spring mix, pumpkin, cashews and walnuts and crumbled feta cheese.
- Pour dressing over salad just before serving and toss to combine.