Following on from my blog the other day about the benefits of the humble little cranberry. Here is the recipe for a salad that is colorful, tastes great and is good for you too. Another advantage is it’s not expensive to make.
Pumpkin, Cranberry and Almond Salad
Ingredients
16 ounces pumpkin (I use Jap or Kent pumpkin but you could use butternut, whatever you like and or what is on special)
5-6 ounces baby spinach leaves
half cup slivered almonds
1 cup dried cranberries (I use dried because I have never seen fresh cranberries here in Australia. Those I use are imported from USA but I bought them at a Sydney food shop. They don’t have a brand name on them)
1 small to medium onion, diced
3 ounces feta cheese, cubed
2 teaspoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon mustard or mustard seeds
Salt and pepper to taste (I admit I rarely use much salt, if any in most recipes)
Method
Peel pumpkin and dice into one inch cubes. Drizzle 1 tablespoon oil over and season to taste.
Bake pumpkin in preheated moderately hot oven around 390 degrees F for 20 minutes or till golden and tender.
Allow pumpkin to cool slightly. While it I cooling make dressing of 1 tablespoon oil, apple cider vinegar, mustard and any salt and pepper you desire.
Pour over pumpkin, baby spinach leaves, onion, slivered almonds and cranberries. Toss to combine ingredients.
Lastly add cubed feta cheese cut into small cube.
Serve and then sit back and wait for the compliments.
This salad goes well with grilled meats, barbecued fish and prawns as we had it with at Christmas or with cold meats.
HINT
You could also use rocket or a combination of baby spinach and rocket. But I’m allergic to rocket, so I stick with baby spinach leaves.
Always read the backs of packets and cans for recipe ideas. This recipe has been adapted from one which was on the back of Fresh Life Sweetened Dried Cranberries.
Related blogs
Something Corny and Something Fishy