Pumpkin and Spinach Salad with a Curry Dressing
Pumpkin is the real hero of this salad with a difference, that's sure to be a real crowd or family pleaser.
2 tsps curry powder
1/4 cup white vinegar
2 tbsps olive oil
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion, cut into thin wedges
2 <span class="measurestring" title="cup (1" cubes)">cups</span> butternut pumpkin, peeled and cut into cubes
7 oz baby spinach leaves
1 tsp soy sauce
5 tsps brown sugar
2 oz slivered roasted almonds, toasted
Preheat oven to 375° F (200° C).
Place pumpkin in an ovenproof dish. Spray with olive oil and bake for 20 minutes.
Add Spanish onion and bake for a further 30 minutes until pumpkin is golden brown. Set aside and allow to cool.
Arrange spinach, pumpkin and onion on a platter. Whisk salad dressing ingredients. Pour over salad and toss.
Sprinkle with almonds just before serving.
in 1 serving of Pumpkin and Spinach Salad with a Curry Dressing.
, 31% carbs, 10% protein.
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