Cinnamon-Roasted Pumpkin Salad

9 Ingredients

1 butternut pumpkin (whole)
1tablespoons MasterFoods Cinnamon Ground
1tablespoons olive oil (to serve)
100grams baby spinach leaves
100grams wild rocket leaves
small handful of baby red veined sorrel leaves
200grams firm feta
1 cup handful of green basil (for garnish)
1/2 cup balsamic vinaigrette dressing (plus extra for serving)

Description

Wanting to modernise your winter menu? Try this comforting warm salad with fresh greens, grains, chunks of cheese and toasted pine nuts – a perfectly balanced dish finished with the balsamic vinaigrette.

Method

Step 1 of 4

Pre-heat oven 180°C. Arrange pumpkin wedges on a baking tray, drizzle the olive oil, sprinkle over the MasterFoods™ cinnamon and season. Bake off for 25-30 minutes or until pumpkin is just tender, but still holding its shape. Set aside.

Step 2 of 4

Cook rice as per manufacturer’s instructions, then fluff with fork and set aside.

Step 3 of 4

To assemble, layer on generous spoonfuls of rice, greens, and pumpkin wedges and drizzle over half of the Balsamic dressing. Continue to build layers up, finishing with the remaining half of the dressing, pine nuts, and crumbled feta sprinkled over.

Step 4 of 4

Garnish with fresh herbs and serve.