Pumpkin Salad

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free
Vegan Friendly

There’s something about roasted veggies in a salad.

INGREDIENTS:

• 250g baby spinach
• 2 x lebanese cucumbers (cut into quarters)
  
  PUMPKIN * see notes
• 600g butternut pumpkin (peeled and diced in 2cmx2cm) **see notes
• 3 x tablespoons extra virgin olive oil
• salt and pepper (to taste)
  
  DRESSING
• 3 x tablespoons extra virgin olive oil
• 2 x tablespoons balsamic vinegar
• salt and pepper (to taste)
  
  
  

METHOD:

1. Preheat oven to 200°C.
2. Place cut pumpkin into a roasting pan with olive oil and salt and pepper.
3. Cook for 40 minutes, turning half way through.
4. Set pumpkin aside to cool completely.
5. In a salad bowl place all ingredients and mix together.
6. Serve on its own or as a side dish.
   
   

NOTES:

* This is so quick to make if you already have roasted pumpkin as leftovers!
** I use butternut pumpkin because I like the flavour of it, but any pumpkin can be used.