Ingredients

The following ingredients have 5 Servings
  • 1 butternut (sliced into wedges/rings)
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 4-6 cups fresh baby spinach
  • 1/2 cup dried cranberries (soaked in boiling water until plump and juicy)
  • 1/4 cup pine nuts
  • 1/4 cup pumpkin seeds
  • 1 cup Danish feta (cubed)
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons raspberry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar (or sugar substitute)
  • salt & pepper to taste

Instruction

  • 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.