Roasted Pumpkin, Farro, Dried Cranberry & Feta Salad

Prep time: 15 minutes 

Cook time: 40 minutes

Serves: 4

Ingredients:

• 1 cup spinach, roughly chopped 

• 1.5 cups Simply Wholesome Pantry Italian Farro, rinsed & drained

• 1/4 jap pumpkin, cut into small pieces 

• 2 tablespoons extra virgin olive oil 

• 2/3 cup dried cranberries

• 1/2 red onion, finely diced

• 1/2 bunch parsley, chopped

• 1 cup mint, chopped

• 1 cup pecans

• 1 tablespoon butter 

• 1 tablespoon brown sugar 

• 100g feta cheese, crumbled 

• 1/2 pomegranate, seeds removed (optional)

Vinaigrette: 

• 2 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar 

• 1 teaspoon dijon mustard 

• 1 teaspoon pure maple syrup or honey 

• Sea salt

• Black pepper

Method:

1. Preheat oven to 180 degrees Celsius. Place pumpkin in a large roasting tray. Drizzle with olive oil and season well with salt & pepper. Mix well. Roast for about 30 minutes, until cooked through and it has golden edges.

2. Fill 1 large saucepan with water and bring to the boil. Add the farro to the pot and cook for 10 minutes. Drain, run through some cold water and set aside. Don’t overcook them, as they will become soggy. 

3. For the vinaigrette: Place all ingredients into a screw top jar, place the lid on and shake well until all combined. Season well. 

4. For the candied pecans: Place a large frying pan onto medium heat. Add the pecans and toast, stirring occasionally for 6-8 minutes. Add the butter and brown sugar, turn the heat up to high and combine all ingredients, stirring, for 3-4 minutes. Turn off the heat. Cool and roughly chop.