Roasted Pumpkin and Spinach Salad
Ingredients
- 500 g kent pumpkin, deseeded, peeled, cut into 16 wedges
- 2 teaspoons olive oil
- 2 teaspoons pumpkin seeds
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 150g baby spinach leaves
- 500 g Roma tomatoes cut into quarters
- Himalayan Salt Flakes
- to season
- Greek-style Yogurt (optional)
Preparation
Preheat oven to 220°C
Line a baking tray with non-stick baking paper
Place the pumpkin in a large bowl
Drizzle with oil
Season with salt and pepper
Gently toss until the pumpkin is well coated
Place in a single layer on the lined tray
Bake, turning once during cooking, for 25 minutes or until golden brown
Remove from oven and sprinkle evenly with the pumpkin seeds
Return to oven and bake for 5 minutes or until the seeds are lightly toasted
Remove from oven and set aside for 30 minutes to cool
Combine the lemon juice and extra virgin olive oil in a screw-top jar and shake until well combined
Season with salt and pepper
Place the pumpkin, tomatoes, spinach and in a large bowl
Drizzle with the dressing and gently toss until just combined
Serve immediately