Roasted Butternut Salad with Danish Feta, Cranberries and Pumpkin Seeds

Roasted Butternut Salad with Danish Feta, Cranberries and Pumpkin Seeds
Serves: 4-6

Ingredients

• 1 butternut, sliced into wedges/rings
• 2 tablespoons olive oil
• salt & pepper to taste

For the salad

• 4-6 cups fresh baby spinach
• ½ cup dried cranberries, soaked in boiling water until plump and juicy
• ¼ cup pine nuts
• ¼ cup pumpkin seeds
• 1 cup Danish feta, cubed

For the dressing

• 2-3 tablespoons olive oil
• 2-3 tablespoons raspberry vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon sugar (or sugar substitute)
• salt & pepper to taste

Instructions

• Pre-heat the oven to 200°c.
• Place the butternut on a baking sheet then drizzle with olive oil and season to taste.
• Place in the oven and allow to roast for 15-20 minutes until golden brown and cooked through.
• Remove from the oven and allow to cool slightly.
• In a frying pan, toast the pine nuts and pumpkin seeds until golden brown and fragrant.
• Remove and allow to cool.
• Arrange the baby spinach leaves, roasted butternut, cranberries, nuts, seeds and feta cheese on a large platter.
• For the dressing, whisk together all the ingredients then pour over the salad and serve immediately

Blessings to: Simply Delicious