Roasted Pumpkin, Spinach And Cashew Salad

12 Ingredients

Number of servings

500grams kent pumpkin
500grams baby spinach
100grams danish fetta
60grams sundried tomatoes
100grams cauliflower florets (optional)
50grams cashews cut, cut into small pieces
30milliliter olive oil
2teaspoons garlic
1teaspoons salt
2tablespoons balsamic vinegar
1tablespoons honey
300grams chicken (optional)

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This tasty Salad can be eaten hot or cold and guaranteed to please everyone!

This is great as a dinner or as a side to go with just about anything

Method

Step 1 of 4

Peel and core pumpkin, cut into bite size pieces. Wash cauliflower and cut into small pieces about the same size as the Pumpkin. Place in a bowl, toss with olive oil, salt and garlic powder Bake cauliflower and pumpkin for 25 minutes at 180 degrees If using chicken wrap in aluminium foil and cook with the veggies

Step 2 of 4

While veggies are cooking. Place the spinach in a bowl. Cut the sundried tomatoes in half or thirds and add to spinach. Lightly toast the cashews until just a little brown and smelling nutty. Mix together the balsamic and the honey

Step 3 of 4

Allow the pumpkin, cauliflower, chicken and nuts to cool then add to the Spinach mix along with the sundried tomatoes.

Step 4 of 4

Add the balsamic vinegar dressing and gently toss the salad, Cut or break the fetta into small pieces and add. Do this last and only toss very gently so that the fetta is just combined as will break down and make the salad 'Muddy'