Roast Pumpkin & Feta Salad with Crispy Croutons

My two favourite salads of all time are caesar salad and roast pumpkin salad, I could die happy if that's all I ate. That's a lie I need lasagna and potatoes, let's just say I really love these salads.

This pumpkin salad is definitely a staple just like a caesar, it is perfect for anytime of year. You just can't beat it. Plus its so simple!

To start of grab your pumpkin and cut that into 3cm pieces roughly. Line a baking tray and add you pumpkin, toss with oil and salt. Bake for 15-20 Minutes, turn over and cook for another 5-7 minutes. Don't let it get mushy otherwise it won't look very nice.

Meanwhile, cut up your baguette, I cut them roughly 2cm pieces for bigger crunch. Toss with oil, salt and tuscan seasoning then cook until brown and crispy.

The dressing for this is so easy and do delicious. All it is is balsamic vinegar and honey! Its the perfect balance of sweet and sour. I added a little bit of dijon mustard but you definitely don't need to. Mix that well and you have your dressing

To serve add spinach and mixed leaves, top with dress and toss. Add your crumbled up feta, pumpkin and golden, crispy croutons.

Super simple and super delicious!

---

Recipe

1/4 Pumpkin

100g Danish Feta

French Baguette

Spinach Leaves

Mixed Leaves

2TBS Balsamic Vinegar

1TBS Honey

Salt

Tuscan Seasoning

1. Preheat oven to 200c. Chop pumpkin into 3cm pieces and toss with oil and salt. Bake for 15-20 minutes then turn over and cook for 5 minutes. Don't let get mushy.

2. Cut baguette into 2cm pieces, toss with oil and tuscan seasoning. Bake until golden and crispy.

3. For dressing mix balsamic vinegar and honey together, add more honey for taste.

4. Add mixed leaves and spinach leaves together then toss with dressing. Add pumpkin, crumbled feta and croutons.

Bon Appétit