Roasted pumpkin, rosemary, cranberry and pine-nut salad – Food & Home Magazine
Get ready to fall in love with our Roasted Pumpkin, Rosemary, Cranberry and Pine Nut Salad. It’s a taste sensation you won’t want to miss!
Ingredients
- 1kg pumpkin, peeled and cubed
- 2 tsp ground coriander
- 2 tsp fennel seeds
- 3 tbsp canola oil
- 1 tbsp honey
- leaves of 2 fresh rosemary sprigs, chopped
- 80g dried cranberries
- 50g pine nuts, lightly toasted
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