
Spinach and Pumpkin Salad
A delicious salad which can be prepared in advance.
Total Time 40 minutes mins
Course Side Dish
Servings 6 people
Ingredients
- 1 kg pumpkin, peeled and cut into 2cm dice
- Handful of fresh rosemary sprigs
- 1/4 cup flaked almonds
- 1 large red onion finely sliced
- Big bowl of spinach leaves
- Olive oil
- Balsamic Vinegar
- Salt and pepper
Instructions
- Place pumpkin and rosemary sprigs in a lined roasting pan, toss with a little oil and roast at 200°C for 30 – 40 minutes.
- While the pumpkin is roasting, toast almond flakes in dry frying pan and set aside (careful they go from pale to burnt quickly).
- In the same pan caramelise onions in a little olive oil over a low/medium heat.
- Fill salad bowl with spinach, tip on warm roast pumpkin and warm onion.
- Dress with olive oil, balsamic, salt & pepper to taste.
- Top with toasted almonds.
TIPS
- You can prepare the pumpkin, onion and almonds in advance. Just warm the pumpkin and onion in the microwave before adding to the spinach so that the spinach wilts a bit.
- If you have sage leaves, they will also be nice in the roasting pan with the rosemary.
- If you don’t have fresh herbs use dried sparingly (1 – 2 teaspoons only tossed with the pumpkin).