Saturday, June 13, 2015

Roast Pumpkin Salad

When i first started dating my amazing husband, he tried to fool me into believing he barely ate any meat, in fact he didn't really at that time. He's also a fantastic cook, so one night he had me over for dinner and made this delicious, simple but great salad.

This was about three years ago now and it's still a favourite of mine infact we even use it as a pizza topping as well from time to time. It does have feta but you can easily leave it out and replace it with some extra nuts or not at all.

Ingredients:
Butternut pumpkin
Fresh baby spinach
Danish feta
Pinenuts (or other nuts)

1. Chop your pumpkin into small cubes and lightly oil then roast in the over for about 15 mins, then turn and continue until cooked through.

2. Mix in a bowl with fresh baby spinach leaves, chunks of feta cheese and sprinkle with pine nuts.

3. Enjoy!!

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