Spinach, Pumpkin and Seed Salad Print Recipe
What’s great about it
This salad is full of nutrients due to the high amount of spinach, tomatoes and pumpkin which have lots of vitamins, minerals and antioxidants to help us stay healthier. It also looks amazing on the plate with all of the bright colours – very much like Spring!
Serves 6 Prep time 15 minutes Cook time 40 minutes
Fruit & Veggies: 2 serves per portion
1/3 medium pumpkin, cut into 1-inch pieces
1 tablespoon Extra Virgin Olive Oil (EVOO)
1 cup sunflower seeds and pumpkin seeds
1 tablespoon soy sauce
6 cups baby spinach
1 cup cherry tomatoes, halved
100 grams fetta, cut into 1 cm pieces
PREHEAT oven to 200°C
BAKE pumpkin with EVOO in a baking dish for 30 minutes, until golden, then allow to cool.
HEAT frypan over medium heat and dry roast seeds for approximately 10 minutes until golden
SPRINKLE soy sauce over seeds while hot and stir well, allow to cool.
ASSEMBLE salad on a large plate: baby spinach, cherry tomatoes, pumpkin, feta, seeds.
Recipe courtesy of Rachael Belot, QCWA Country Kitchens Team