Pecan Pumpkin and Cranberry Salad
Ingredients
- Mixed iceberg lettuce and baby spinach
- 1/2 cup jap pumpkin
- Pecans
- Cranberries
- Ground cinnamon
- Salt
- Black pepper
- Maple syrup
- Extra virgin olive oil
Preparation
Preheat oven to 200°C
Bake pumpkin coated with cinnamon, salt, and pepper until tender
Oven roast pecans with maple syrup until caramelized
Wash and dry the mixed lettuce and spinach
Assemble the salad by combining greens, baked pumpkin, roasted pecans, and cranberries
Drizzle with extra virgin olive oil
