Directions

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  1. Preheat oven to 200C.
  2. Toss the pumpkin in olive oil, salt & pepper.
  3. Roast in the oven for 25-30 minutes (or until tender).
  4. Roast nuts in the oven for 3 minutes (until golden).
  5. Rinse and drain quinoa mix (I use McKenzies Lentils Quinoa Beans SuperBlend). In a medium saucepan add the quinoa and pour 1½ cup boiling water. Simmer on low heat for 10-15 minutes. Drain.
  6. Lightly saute the onions in very little oil.
  7. Allow all hot/warm ingredients to cool off at room temperature.
  8. Prepare the Balsamic Vinaigrette.
  9. In a large serving salad bowl place the spinach & rocket leaves, then the onions + pumpkin + quinoa mix, then cranberries & walnuts, feta and then top with dressing.