Warm pumpkin and spinach salad

Warm pumpkin and spinach salad

By
From
Fatloss for Good
Serves
4
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1.5kg pumpkin, cut into 2 cm cubes
3 garlic cloves
1 teaspoon chilli flakes
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
2 spanish onions, cut into wedges
1 cup baby spinach leaves
1/2 cup flat-leaf parsley
200g feta
3 tablespoons pine nuts, lightly toasted

Dressing

Quantity Ingredient
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil

Method

  1. Preheat oven to 180°C. Arrange the pumpkin and garlic in an ovenproof dish and mix in the chilli flakes, cumin and oil. Roast for 20 minutes. Add the onion to the dish and cook for a further 20 minutes.
  2. To make the dressing, combine the vinegar and oil in a screwtop jar and shake well.
  3. Transfer the roasted vegetables to a serving platter and toss with the spinach, parsley and dressing. Crumble the feta and scatter the pine nuts over the top to serve.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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