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Serves 4 to 6
- 500g butternut pumpkin, peeled, diced
- 20ml olive oil
- 40ml balsamic vinegar
- 120g English spinach, rinsed
Preheat the oven to 180°C. Place the pumpkin onto a large baking tray lined with baking paper. Drizzle with the oil and vinegar. Toss to coat. Bake for 35 minutes or until golden and tender. Remove from the oven and allow to cool slightly. Place into a large bowl and add the baby spinach. Toss gently to combine. Season with sea salt and cracked pepper and drizzle with more balsamic and oil if desired.
If you have leftover red onion or capsicum, slice them and bake with pumpkin. This is the perfect side salad for any BBQ.
The darker the leaf, the more nutrients within. Dark green lettuce, spinach and other salad greens and vegetables are an essential part of a healthy diet as they can be year-round sources of vitamins A, C, and other nutrients
Source: 4 Ingredients Menu Planning
