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
- 150g spinach
- 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.