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Rosies Spinach and Pumpkin Salad

Spinach and Pumpkin Salad

A delicious salad which can be prepared in advance.
Total Time 40 minutes
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).

DELCIOUS & EASY

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