Roasted Pumpkin Salad with Spinach & Walnuts
Servings: 4 people
Equipment
- 1 Large Baking tray
- 1 Large frying pan
- 1 Serving Bowl
Ingredients
- 700 grams Pumpkin ( Butternut) Cut into cubes
- 250 grams Walnuts
- 300 grams Spinach baby
- 30 grams Mixed dried herbs
- 60 mls Cold Pressed Olive Oil
- 30 mls Avocado oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 200 ℃, and line a large baking tray with baking paper.
- Place the pumpkin in a large bowl with the Olive oil and the mixed herbs. Toss to coat the pumpkin.
- Spread the pumpkin out on the baking tray and roast for 40 minutes until cooked through and tender.
- Heat a large frying pan over medium-high heat and dry fry the walnuts, tossing continuously, for 5 minutes or until they brown.
- Remove immediately from the pan and roughly chop.
- Place the pumpkin, walnuts and spinach leaves in a large bowl, drizzle over the avocado oil and gently toss to combine.
- Season to taste and serve warm.
