Roast Pumpkin and Spinach Salad with Balsamic & Olive Oil Vinaigrette

Serves: 10
Prep time:

Birch & Waite Balsamic & Olive Oil Vinaigrette200 g
Pumpkin500 g
Vegetable Oil50 g
Giant Cous Cous (Pearl)500 g
Spinach & Beetroot Leaves240 g
Feta, Crumbled100 g
Cranberries, Roughly Chopped200 g
Mint Leaves, Roughly Torn1/2 bunch


  1. Place bite sized pieces of pumpkin on a greased baking tray. Brush with oil and bake in a hot oven until cooked and golden.
  2. Prepare cous cous as per pack directions
  3. 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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