1handful of cashewsor pine nuts or other nuts of your choice
2tablespoonsolive oilextra virgin
2 tablespoonsmaple syrup
1 teaspoonmustardsweet or dijon
salt and pepperto taste
Place the pumpkin chunks in a well-oiled baking pan. Season with salt and pepper and use your fingers to mix the pumpkin until all the chunks are coated in oil. Place the pan in the oven (180°c). Roast for about half an hour, taking care when turning the pumpkin over after about 20 minutes.Once the pumpkin chunks have started to brown and are soft in the middle, remove from the oven and allow to cool.
Crush the cashews in the palm of your hand. If they are not already roasted, add to a small (dry) non-stick frypan. Add the pine nuts. Briefly brown the nuts over medium heat, tossing the nuts occasionally until the nuts start to brown, being careful not to burn them.
Wash the salad and add to your salad bowl. Crumble pieces of the feta into the bowl. Add the nuts and pumpkin to the salad bowl. For the dressing, place the remaining ingredients into a cup and whisk with a fork until well combined. Season to taste. Pour the dressing over the salad and toss. Alternatively, you can serve the dressing on the side.
Crumble pieces of the feta into the bowl and add the nuts and pumpkin.
For the dressing, place the remaining ingredients into a mug and whisk with a mini whisk or fork until well combined. Season to taste.
Pour the dressing over the salad and toss through. Alternatively, you can serve the dressing on the side.
The pumpkin may need a little more cooking time depending on the size of your chunks.