With the weather warming up, it’s time get outside and crank the BBQ or head to the park, soak up some Vitamin D with good company and delicious food. This Pumpkin and Maple Pecan salad is not only light and easy, it’s simple to make. A mix of flavours that just seem to work well together. The sweet nutty, butter flavour and added crunch of the Pecans mixed with the earthy sweet flavour of pumpkin and the bonus sweetness from the maple syrup provide a delicious and filling side or plant based meal.
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Preparation Time: 30 minutes Cooking Time: 50 minutes
1-1.2kg Butternut pumpkin, cut into 2cm chunks, skin left on
Olive oil spray
1 cup JC’s Natural Pecans
2 tbsp. maple syrup
100g baby spinach leaves
4 spring onions, cut into 5cm lengths then thinly sliced
8 JC’s Premium Dried Figs, slice figs in half horizontally to expose the seeds, then halve again
200g Danish Feta cheese, cut into 1 cm pieces
1/3 cup balsamic vinegar
1/3 cup light olive oil
1 tbsp. maple syrup, extra
2 tsp. wholegrain mustard
- Place the pumpkin onto a lined tray, spray with oil and bake 190°C FF for 40 minutes or until cooked through and lightly browned.
- Combine the pecans and maple syrup in a bowl and mix until well coated, place onto a lined tray and bake at 190°C FF for 10 minutes or until crisp. Allow to cool.
- Assemble the spinach leaves onto a serving platter, top with the pumpkin, spring onions, figs and fetta.
- Combine in a jar the oil, vinegar, extra syrup and mustard, shake until combined then pour over the salad. Scatter over the pecans and serve immediately.