Sarah
Cinnamon Spiced Pumpkin & Pomegranate Salad with Toasted Pep
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portions30 minutes
temps totalIngrédients
Salad:
¼ medium jap pumpkin, peeled & diced (about 4 cups)
1 Tbsp extra virgin olive oil
½ tsp cinnamon
¼ tsp nutmeg
4 cups baby spinach, roughly chopped
1 cup parsley, chopped
Seeds of 1 large pomegranate
150g feta, crumbled
⅓ cup pepitas, toasted
Dressing:
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 garlic clove, grated
1 tsp Dijon mustard
1 tsp pure maple syrup
Pinch of salt
Instructions
Preheat oven to 180C. Place pumpkin on a lined baking tray, drizzle with oil & sprinkle with spices. Bake for ~ 30 mins or until cooked through and golden. Place into a large serving bowl with remaining ingredients. Whisk together dressing ingredients & drizzle over salad. Toss to combine & enjoy!
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portions30 minutes
temps total