Roast Pumpkin Salad

Ingredients

• 3 cups baby spinachNutrition
• 1 tbsp balsamic vinegarNutrition
• 1/3 second olive oil cooking sprayNutrition
• 3 1/2 oz butternut pumpkin, piecesNutrition
• 1 tbsp olive oilNutrition
• 1/4 cup pine nutsNutrition

Directions

1. 1Pre-heat oven to 480 °F (250 °C).
2. 2Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again.
3. 3Roast for 20 minutes or until golden and tender, turning once. Set aside.
4. 4Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden.
5. 5Combine balsamic vinegar and olive oil in a screw top jar and shake to combine.
6. 6Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing.

Nutrition per serving

Related recipes

• Chuck Roast Chili

  522 kcal per serving

• Roast Beef Sandwich

  375 kcal per serving

• Mexican Pot Roast

  668 kcal per serving

• Pork Roast Vegetable Soup

  255 kcal per serving

• Roast Salmon Provencal

  688 kcal per serving

• Spicy Veal Roast

  191 kcal per serving