A gluten-free salad featuring pumpkin, spinach and feta that can be a side or stand as a delicious meal on its own. This is dressed with our 3-2-1 dressing which uses black honey and black garlic olive oil.
Coat the pumpkin pieces lightly in oil and salt and roast for 20 mins or so till golden, but not overcooked. Flip during roasting to avoid it sticking to the the tray.
While the pumpkin is cooling, mix up your vinaigrette.
Once the pumpkin is cooled, place it in a bowl with the spinach leaves.
Sprinkle nuts and crumbled feta over.
Add the dressing just before serving and toss gently.
