Ingredients
½ butternut pumpkin
¼ cup extra virgin olive oil
½ bunch thyme
Salt and pepper, to taste
100g freekeh, cooked
1 bunch asparagus, cut into thirds
250g baby spinach
100g dried cranberries
100g toasted almonds (whole)
50-100g goats cheese
Dressing
1 clove garlic, grated
2 tbsp Dijon mustard
¼ cup maple syrup
¼ cup apple cider vinegar
Juice of 2 oranges
½ cup extra virgin olive oil
Salt and pepper, to taste
Method
Preheat the oven to 185°C.
Cut the pumpkin into cubes, drizzle with olive oil, scatter over the thyme and season with salt and pepper. Place on a lined baking dish, into the oven at 185°C for 20 minutes or roasted until golden.
In a small bowl, whisk together the dressing ingredients until combined.
Place the asparagus in a pot of boiling water and blanch for a couple of minutes until bright green and tender.
Add the spinach into the base of a large serving platter or bowl, then add the cooked freekeh, asparagus, pumpkin, almonds, cranberries and top with the crumbled goats cheese.
Dress the salad just before serving.
