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.
Get that spring feeling with this quick, easy, and refreshing Spinach and Pumpkin Salad recipe. With a healthy dose of spinach, tomatoes and pumpkin sure to brighten your day!
