1.5 lb jap/kent pumpkin cut into 3cm wedges
¼ cup olive oil
1 tablespoon of dried sage leaves
Salt & pepper to taste
14 oz of mixed lettuce
¼ cup of roasted pine nuts
5 oz of feta, crumbled
½ red onion chopped finely
Preheat oven to 356°F. Place pumpkin wedges, skin-side down, in a roasting pan, drizzle with olive oil, season with sage and salt and pepper, to taste, and roast until tender (45-50 minutes).
Allow pumpkin to cool slightly for 10 minutes once out of oven.
In the meantime, prepare the salad by arranging the mixed lettuce and sliced onion on a large serving platter. Set aside .
Once pumpkin has cooled slightly to a warm temperature, arrange on platter evenly and sprinkle feta and roasted pine nuts. Finish by drizzling with Capilano’s delicious, 100% pure Australian honey!