Fresh, colourful and ridiculously easy to throw together, this is one of those salads that looks impressive with very little effort. Perfect for spring lunches, BBQs or as an easy side when you’re entertaining.
Ingredients
- 1 butternut pumpkin
- 1 bag baby spinach & rocket
- Feta, crumbled
- Pumpkin seeds
- Pomegranate seeds
- Balsamic glaze
- Olive oil
- Salt & pepper
Method
Preheat your oven to 200°C.
Peel and dice the butternut pumpkin into bite-sized pieces. Toss with a drizzle of olive oil and season generously with salt and pepper.
Spread onto a lined baking tray and roast for approximately 25–35 minutes, or until golden and tender. Allow to cool slightly.
Add the spinach and rocket to a large serving bowl, then scatter over the roasted pumpkin. Top generously with crumbled feta, pumpkin seeds and pomegranate seeds.
Finish with a drizzle of balsamic glaze just before serving.
And that’s it! Fresh, colourful, a little sweet and the perfect salad for a sunny spring table. 🌿
Serving tip
Serve it straight from your Daisy Graze Everything Bowl with Salad Servers and place it in the middle of the table for everyone to help themselves.
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