Honey Roasted Pumpkin & Cranberry Salad

SERVES 6-8

• Gluten Free

• Dairy Free

• Vegetarian

INGREDIENTS

• 2 tbsp olive oil

• 2 tbsp honey

• 1 tsp cinnamon

• Pink salt

• 800 g chopped pumpkin

• Spinach

• 1 avocado

• 1/4 cup crumbled goats cheese

• 1/2 cup dried cranberries

METHOD

1. Preheat oven to 200 degrees celsius

2. Combine chopped pumpkin, olive oil, honey & cinnamon in a bowl and toss to cover the pumpkin in the flavours

3. Transfer the pumpkin onto a lined baking tray and bake in preheated oven for about 30 mins

4. Whilst pumpkin is cooking, prepare your salad ingredients: wash spinach, chop avocado & goats cheese, prepare cranberries

5. Once pumpkin is cooked, let cool and then assemble the salad

6. When assembling the salad start with spinach, add the roasted pumpkin, chopped up avocado & sprinkle with cheese and cranberries

7. Serve as a yummy side dish this Christmas!!

PS. toasted pine nuts would also be delicious on this salad but this time I kept it nut free for my husband!