This easy yet delicious roasted pumpkin salad with spinach & walnuts is the perfect combination between comfort food and warmer days salads. Try it tonight!

INGREDIENTS

• 900g butternut pumpkin, peeled & cut into 2.5cm cubes
• olive oil cooking spray
• 150g spinach
  

WALNUT DRESSING

• 1 tablespoon extra-virgin olive oil
• 1 cup walnuts, roughly chopped
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, crushed
  

METHOD

• 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.