Roasted Pumpkin and Baby Spinach Salad
SERVES 20
PREPARATION 20 minutes
COOKING TIME 25 minutes
INGREDIENTS
2 kg pumpkin cut into chunky pieces
Olive oil spray
2 brown onions, 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
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.
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.
