Roast Pumpkin Feta Pine nut Salad
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
- Servings 2 people
INGREDIENTS
1 1/2 cups/150g/5.2oz Butternut pumpkin, peeled and cut into 2 cm cubes
3 ea. Cloves of garlic, left in skin
As needed Oil spray
To taste salt and pepper
2 tsp Balsamic vinegar
2 tsp olive oil
1 tsp Natvia
quarter Small red onion, thinly sliced
2 cups/100g/3.5oz Spinach
quarter Avocado
1/3cup/30g/1oz Feta
1 tbsp/11g/0.3oz Pine nuts
METHOD
- 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.
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Nutritional Info
No nutritional info supplied
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