recipes
Roasted Pumpkin and Baby Spinach Salad
serves 20
20 min prep
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ingredients
| 2 kg pumpkin cut into chunky pieces Olive oil spray 2 brown onions, peeled and cut into wedges 750g can Edgell Red Kidney Beans, drained 4 cups baby spinach leaves Toasted sunflower seeds and slivered almonds for garnish Dressing 3 teaspoons seeded mustard ¼ cup balsamic vinegar ½ cup olive oil 2 tablespoons honey |
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instructions
step 1
Spray pumpkin pieces and onion wedges lightly with oil and place into a baking tray. Roast in a preheated oven at 200°C for 25-30 minutes. Allow to cool.
step 2
In a large bowl combine cooled pumpkin, onion, drained Edgell Red Kidney Beans and spinach leaves.
step 3
Combine dressing ingredients and just before serving pour over salad tossing gently. Sprinkle with toasted with sunflower seeds and slivered almonds.
recipe tip
Pumpkin can be cooked the day before and stored in an airtight container overnight in the refrigerator. Use a firm pumpkin such as Butternut, Jarradale or Queensland Blue. Dressing can be made up to a week in advance.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 606kJ (145Cal) | 395kJ (94Cal) |
| Protein | 4.5g | 3.0g |
| Fat - Total | 7.3g | 4.8g |
| - Saturated | 1.2g | 0.8g |
| Carbohydrate | 13.7g | 8.9g |
| - Sugars | 8.0g | 5.2g |
| Dietary Fibre | 3.5g | 2.3g |
| Sodium | 77mg | 50mg |
| Potassium | 472mg | 308mg |
Country Harvest - carrot, peas, cauliflower & broccoli
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Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Roasted Pumpkin and Baby Spinach Salad
Roasted Pumpkin and Baby Spinach Salad
ingredients
2 kg pumpkin cut into chunky pieces
Olive oil spray
2 brown onions, peeled and cut into wedges
750g can Edgell Red Kidney Beans, drained
4 cups baby spinach leaves
Toasted sunflower seeds and slivered almonds for garnish
Dressing
3 teaspoons seeded mustard
¼ cup balsamic vinegar
½ cup olive oil
2 tablespoons honey
instructions
step 1
Spray pumpkin pieces and onion wedges lightly with oil and place into a baking tray. Roast in a preheated oven at 200°C for 25-30 minutes. Allow to cool.
step 2
In a large bowl combine cooled pumpkin, onion, drained Edgell Red Kidney Beans and spinach leaves.
step 3
Combine dressing ingredients and just before serving pour over salad tossing gently. Sprinkle with toasted with sunflower seeds and slivered almonds.
serves 20 20 min prep recipe tip
Pumpkin can be cooked the day before and stored in an airtight container overnight in the refrigerator. Use a firm pumpkin such as Butternut, Jarradale or Queensland Blue. Dressing can be made up to a week in advance.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au