Roast Pumpkin Salad
A light summer salad that's sure to tempt with the perfect mix of flavors.
3 1/2 oz butternut pumpkin, pieces
1/4 cup pine nuts
3 cups baby spinach
1 tbsp balsamic vinegar
1 tbsp olive oil
1/3 second olive oil cooking spray
Pre-heat oven to 480 °F (250 °C).
Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again.
Roast for 20 minutes or until golden and tender, turning once. Set aside.
Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden.
Combine balsamic vinegar and olive oil in a screw top jar and shake to combine.
Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing.
in 1 serving of Roast Pumpkin Salad.
, 22% carbs, 8% protein.
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