This easy yet delicious roasted pumpkin salad with spinach & walnuts is the perfect combination between comfort food and warmer days salads. Try it tonight!
900g butternut pumpkin, peeled & cut into 2.5cm cubes
olive oil cooking spray
1 tablespoon extra-virgin olive oil
1 cup walnuts, roughly chopped
1 1/2 tablespoons lemon juice
1 garlic clove, crushed
Step 1 Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
Step 2 Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
Step 3 Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.
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