Looking for a delicious, easy recipe to impress your friends and family? This Maple Baked Pumpkin and Walnut Salad is exactly what you are looking for.
600g cubed Kent pumpkin
4 large handfuls baby spinach
4 handfuls green beans, trimmed
4 tbsp chopped walnuts
4 tbsp pumpkin seeds
1 tbsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
1 tbsp Cobram Estate Onion Infused Extra Virgin Olive Oil
1 tbsp Maple Syrup
Preheat oven to 180c
In a dish, combine Cobram Estate Garlic Infused Extra Virgin Olive Oil, Cobram Estate Onion Infused Extra Virgin Olive Oil and Maple Syrup.
Arrange pumpkin, walnuts and pumpkin seeds in a roasting dish and drizzle with Cobram Estate Extra Virgin Olive Oil and Maple syrup mix. Place in oven and bake for 30 minutes, or until pumpkin is just cooked.
Meanwhile, boil a saucepan with water and steam trimmed green beans until bright green, then Blanche by placing in a bowl of ice water in the fridge
Arrange baby spinach in serving bowl, then add green beans and warm pumpkin mix, including the Cobram Estate Extra Virgin Olive Oil and maple syrup mix as a dressing. Crumble feta over the top, and serve warm.
Serves 4, and pairs beautifully with crispy salmon.
If you haven’t already, head over to my instagram to find out the details of the EPIC competition Cobram Estate and I are running – think private plane, olive groves and the most DELICIOUS lunch!
This recipe was created for Cobram Estate, in partnership with their Infused range. Please note that from time to time I work with companies who’s products I love, to help spread the word of good nutrition, good times and how to be your healthiest self. I do only ever work with companies who are an authentic fit with my ethos.