Roast Pumpkin and Spinach Salad with Balsamic & Olive Oil Vinaigrette – Birch & Waite
This is a recipe for: Roast Pumpkin and Spinach Salad with Balsamic & Olive Oil Vinaigrette
Ingredients
- 200 g Pumpkin
- 500 g Vegetable Oil
- 500 g Giant Cous Cous (Pearl)
- 240 g Spinach & Beetroot Leaves
- 100 g Feta, Crumbled
- 200 g Cranberries, Roughly Chopped
- 1/2 bunch Mint Leaves, Roughly Torn
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