Vegan and Earthy
An Autumnal Salad
1 Hour 5 Minutes
Pre-heat your oven to 220°C. Prep your pumpkin by peeling and chopping into 2cm chunks.
Place the pumpkin and garlic cloves onto a baking tray and drizzle with 2 tablespoons of olive oil. Place in the oven for 20 minutes then remove the garlic cloves. Then place the pumpkin back into the oven for a further 20 minutes.
For the dressing, peel the roasted garlic cloves and place into a food processor. Add the lemon juice and remaining olive oil and blitz until smooth. Season to your liking!
To assemble the salad, toss together the pumpkin, spinach and pine nuts, then crumble over the feta and drizzle over the dressing. Toss to combine. Enjoy!
Recipe from BBC Good Food