Pumpkin & Spinach Salad

Ingredients

100g Baby Spinach

500g Pumpkin, deseeded, peeled and cut into wedges

60g Pine nuts

1 Tbl spoon of Emelia's fresh pickled garlic

Caramelised Balsamic Vinegar

Method

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a plastic bag add garlic and gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven. 

Place the pine nuts on a lined baking tray and cook until golden. This only takes a few minutes, so keep watch.

Place the washed baby spinach on a serving dish, add pumpkin and pine nuts, drizzle with balsamic vinegar and serve immediately. 

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