Recipe - Pumpkin & Maple Glazed Pecan Salad

Summer is upon us! Try this colourful and tasty salad perfect for Spring and Summer entertaining.

Serves 4 as a side dish

150g rocket and baby spinach, washed and dried

400g kent pumpkin, skin and seeds removed, chopped into bite size chunks

2 tbsp extra virgin olive oil

Salt and Pepper

100g jar Golden Whisk Maple Glazed Pecans

100g feta, cubed

1 ripe avocado, sliced

Salad dressing- best results with a balsamic glaze or Honey & Mustard dressing

 

1.       Coat the pumpkin pieces with olive oil and season with salt and pepper. Arrange on a lined oven tray and roast until tender and a slight char develops on the edges. Set aside and allow to cool.

2.       Assemble greens on a serving platter before scattering with cooled pumpkin, avocado slices, feta and Golden Whisk Maple Glazed Pecans.

3.       Drizzle with dressing just before serving to ensure the leaves don’t wilt.