Warm Pumpkin and Quinoa Salad with Almonds, Fetta & Green Goddess Dressing

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1.5 cup water and stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 2 cup water and stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!