This light and crunchy asparagus salad features perfectly cooked asparagus and roasted pumpkin seasoned with a nutty, sweet cranberry dressing. Healthy, delicious, and refreshing, this salad is all things spring!
Preheat your oven to 175 degrees Celsius. Toss pumpkin in 1 teaspoon of oil and season with salt and pepper.
Lay on a baking tray in a single layer and roast for 30 minutes or till the pumpkin is cooked all the way through. Once cooked, let cool till it is just warm.
Whilst pumpkin is roasting, prepare Asparagus. Bring a large pot of water to boil and dump Asparagus in. Cook for 2-3 minutes, or until the Asparagus turns a bright, vibrant green. Immediately transfer your Asparagus spears into a bowl of ice water to help retain its vibrance.
Prepare the dressing by heating olive oil in a small pan till just warm. Add Hazelnuts and Dried Cranberries to the oil and let everything heat through slightly. Take off the heat and mix in red wine vinegar, maple syrup and salt/pepper.
Place chopped Watercress, Baby Spinach, Mint, blanched Asparagus and Roasted Pumpkin in a salad bowl. Dress your salad with the prepared dressing and toss to combine.
TO STORE: Transfer asparagus salad to an air-tight container and store it in the refrigerator for a couple of days.