Spinach, Roasted Pumpkin and Walnut Salad

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Spinach, Roasted Pumpkin and Walnut Salad

 

 

900 g (31 3/4 oz) butternut pumpkin (squash) peeled, cut into

2.5 cm (1 " ) cubes

olive oil cooking spray

150 g (5 1/3 oz) baby spinach

 

Dressing:

 

4 tsp extra-virgin olive oil

1 cup walnuts, roughly chopped

1 1/2 tablespoons (6 tsp) lemon juice

1 garlic clove, crushed

salt and pepper, to taste

 

 

1. Preheat oven to 230 C (445 F).

 

2. Line a large baking tray with non-stick baking paper/parchment.

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.

 

3. 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.

 

4. Combine spinach and pumpkin in a serving bowl. Add dressing. Toss

gently to combine. Serve.

 

 

Serves 8.