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Roasted Pumpkin Salad with Spinach & Walnuts

Prep Time20 minutes
Cook Time40 minutes
Course: Salad
Cuisine: Keto
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.