Roasted Pumpkin, Grain, Dried Cranberry & Feta Salad
Roasted Pumpkin, Grain, Dried Cranberry & Feta Salad
Ingredients
- 1/4 jap pumpkin cut into small pieces
- 2 tablespoons extra virgin olive oil
- sea salt & cracked black pepper
- 1 cup french lentils rinsed & drained
- 1 cup freekeh rinsed & drained
- 1 cup spinach roughly chopped
- 2/3 cup dried cranberries
- 1/2 red onion finely diced
- 1/2 bunch parsley chopped
- 1 cup mint leaves chopped
- 100 g feta cheese crumbled
- 1/2 pomegranate seeds removed (optional)
Cranberry Vinaigrette
- 1/2 cup cranberry sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup or honey
Candied Pecans
- 1 cup pecans
- 1 tablespoon butter
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Place the pumpkin on a large roasting tray. Drizzle with the olive oil, season with salt and pepper and mix well. Roast for about 30 minutes, until cooked through with golden edges.
- Fill two medium–large saucepans with water and bring to the boil. Add the lentils to one pan and cook for 12–15 minutes. Add the freekeh to the other pan and cook for about 25 minutes (check the packet instructions). Drain, run under cold water and set aside. Be careful not to overcook them, as they will become soggy.
- For the cranberry vinaigrette: Place all the ingredients into a screw-top jar, seal with the lid and shake vigorously until the cranberry sauce has completely combined with the other ingredients. Season well.
- For the candied pecans: Place a large frying pan over medium heat. Add the pecans and toast, stirring occasionally, for 6–8 minutes. Add the butter and brown sugar, turn the heat up to high and cook, stirring, for 3–4 minutes. Turn off the heat. Cool and roughly chop.
- In a large bowl, place the spinach, freekeh, lentils, pumpkin, dried cranberries, red onion, parsley, mint and candied pecans. Add half the dressing and toss. Crumble over the feta and add the pomegranate seeds (if using). Drizzle over some more dressing if you wish.
Nutrition
Calories: 760kcalCarbohydrates: 74gProtein: 28gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 30mgSodium: 341mgPotassium: 379mgFiber: 24gSugar: 12gVitamin A: 1989IUVitamin C: 22mgCalcium: 248mgIron: 7mg
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