Roast Pumpkin and Spinach Salad with Balsamic & Olive Oil Vinaigrette
|Birch & Waite Balsamic & Olive Oil Vinaigrette||200 g|
|Vegetable Oil||50 g|
|Giant Cous Cous (Pearl)||500 g|
|Spinach & Beetroot Leaves||240 g|
|Feta, Crumbled||100 g|
|Cranberries, Roughly Chopped||200 g|
|Mint Leaves, Roughly Torn||1/2 bunch|
- Place bite sized pieces of pumpkin on a greased baking tray. Brush with oil and bake in a hot oven until cooked and golden.
- Prepare cous cous as per pack directions
- Serve salad ingredients on a platter, dress with Birch and Waite Balsamic & Olive Oil Vinaigrette
This salad is fabulous served warm or chilled.
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