This maple roast pumpkin and quinoa salad is packed with flavour from the orange maple dressing, toasted nuts and cranberries. A perfect side to help you celebrate this festive season.
Salad - Butternut pumpkin, olive oil, maple syrup, salt, pepper, quinoa, kale, garlic, nutmeg, red pepper flakes, cranberries, walnuts
Dressing - Apple cider vinegar, maple syrup, fresh orange juice, dijon mustard
*Although no gluten products have been used in this cake we can't guarantee there are no traces of gluten.
About your cook, Michelle (Fairlight)
I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.
In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!