Roast Pumpkin Salad
A light summer salad that's sure to tempt with the perfect mix of flavors.
||Pre-heat oven to 480 °F (250 °C).
||Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again.
||Roast for 20 minutes or until golden and tender, turning once. Set aside.
||Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden.
||Combine balsamic vinegar and olive oil in a screw top jar and shake to combine.
||Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing.
There are 61 calories in 1 serving of Roast Pumpkin Salad.
Calorie split: 70% fat, 22% carbs, 8% protein.
Amount Per Serving
% Daily Values*
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