Serves 2 mains or 4 sides
Ingredients: (use organic where possible)
1/4 buttercup squash, washed and cut into wedges (not peeled)
2 red onions, peeled and cut into quarters
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp fresh rosemary, chopped
freshly ground pepper
150g feta (leave out for dairy free and vegan option)
1 avocado, peeled, stone removed and diced
2 large handfuls baby spinach, washed
1 handful pumpkin seeds
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
freshly ground black pepper
1 tsp honey (maple syrup for vegan option)
Preheat oven to 180°C. Place the buttercup wedges and onion onto a baking tray, drizzle with olive oil and balsamic vinegar, sprinkle with rosemary, season with garlic salt and pepper. Bake for 20 - 30 minutes or until they are smelling aromatic and looking golden and caramelized. Remove from oven and allow to cool for 10 minutes before adding to the salad.
While the buttercup is roasting, bring a skillet to a medium heat, add pumpkin seeds and toast until they make popping sounds and are light golden brown, remove from pan and set aside.
Place all dressing ingredients into a jar with a screw top lid, shake for a few seconds to bring the dressing together.
In a large bowl, arrange salad ingredients (reserving the seeds for the top), drizzle with dressing, lightly toss to combine ingredients and sprinkle with the toasted pumpkin seeds.