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1 1/2 cups/150g/5.2oz Butternut pumpkin, peeled and cut into 2 cm cubes
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3 ea. Cloves of garlic, left in skin
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As needed Oil spray
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To taste salt and pepper
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2 tsp Balsamic vinegar
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2 tsp olive oil
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1 tsp Natvia
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quarter Small red onion, thinly sliced
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2 cups/100g/3.5oz Spinach
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quarter Avocado
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1/3cup/30g/1oz Feta
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1 tbsp/11g/0.3oz Pine nuts
- Preheat oven to 200°C.
- Place pumpkin and garlic on baking paper lined oven tray.
- Spray with oil and season with salt and pepper and roast for 40-45 minutes.
- Remove from oven and cool to room temperature.
- Meanwhile, whisk together vinegar, oil, and Natvia. Add onion and set aside whilst pumpkin cooks.
- Toss spinach leaves with dressing, top with pumpkin, avocado, feta, and pine nuts.
- See more at: http://www.sweeterlifeclub.com/recipes/roast-pumpkin-feta-pine-nut-salad/#sthash.4Zp0Ayep.dpuf
