Spinach and Pumpkin Salad
Serves: 6
Prep time: 15 minutes
Cook time: 40 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- ⅓ medium pumpkin, cut into 2cm pieces
- 1 tablespoon extra virgin olive oil
- 1 cup sunflower seeds and pumpkin seeds
- 1 tablespoon soy sauce, salt reduced
- 6 cups baby spinach
- 1 cup cherry tomatoes, halved
- 100g feta, cut into 1 cm pieces
Method:
- PREHEAT oven to 200°C. Line baking dish with baking paper.
- DRIZZLE pumpkin with oil and bake in oven for 30 minutes or until golden. Allow to cool.
- HEAT frypan over medium heat and dry roast seeds for approximately 10 minutes until golden.
- SPRINKLE soy sauce over seeds while hot and stir well. Set aside to cool.
- ASSEMBLE baby spinach, cherry tomatoes and pumpkin on a serving dish. Sprinkle over feta and seeds.
What's Great About It:
This salad has a healthy dose of spinach, tomatoes and pumpkin. It also looks amazing on the plate with all the bright colours – very much like spring! It is easy to make and can be made ahead of time. Try adding some chicken or beef strips to bulk out the meal.
