Pumpkin and Spinach Salad

Pumpkin & Spinach Salad

This is one of my favourite salads, I always make this if I have a party, entertaining or asked to bring something to contribute to a meal. You can add or remove what ever you like and it still tastes great. I often make this as a side with plenty left over to have for lunch the next day.

Ingredients

1/2 Butternut Pumpkin
1 Red Onion sliced into wedges
Bunch Baby Spinach
1/2 Cup Pumpkin seeds
1 garlic clove finely chopped
2 Tablespoons pure honey
1/2 tsp pepper
1/2 tsp cumin
1 Fresh Rosemary Sprig chopped
Olive oil or Coconut oil

Optional

Add any or all of these for a real bust of flavour; AlmondĀ Feta, Sun Dried Tomatoes, Rocket, Toasted Pine Nuts

Method

  1. Preheat oven to 180 deg. Chop the pumpkin up into bite size cubes and place in a large bowl, add the rosemary, garlic, spices and a bit of oil. Stir all together until the pieces are well coated with the spices. Place in a baking dish and roast until golden and tender.
  2. Cut the onion into thin wedges and add to the pumpkin.
  3. Wash the spinach and place in a serving bowl. Once the pumpkin is cooked remove from the oven and allow to cool. Add to the top of the spinach with the onion and add the pine nuts and any other ingredients.

Bonus Video