2 kumara, cubed
4 cups cubed pumpkin
1 tbsp olive oil
1 pkt MAGGI Pumpkin & Roast Garlic Soup Mix
¼ cup walnut halves
100g feta cheese, crumbled
¼ cup chopped fresh herbs e.g. coriander, basil, parsley
baby spinach leaves to serve

Dressing
1 tbsp balsamic vinegar
2 tsp honey
juice of 1 lemon
freshly ground black pepper

• Preheat oven to 200°C.  Line a roasting dish with baking paper.
• Place kumara and pumpkin in dish.  Add oil and soup mix, toss well. Bake in preheated oven for 30-35 minutes, stirring once during cooking.
• Add walnut halves and bake for a further 5 minutes or until vegetables are tender.  Allow to cool.
• Toss feta and herbs through roasted vegetables and walnuts.
• Place dressing ingredients in a small bowl and whisk to combine.
• Serve salad on baby spinach leaves and drizzle with dressing.