Roasted Pumpkin Salad with Spinach and Walnuts

Ingredients

• 700g butternut pumpkin, cut into 1 1.2 cm cubes
• 250g walnuts
• 300g baby spinach leaves
• 2 1/2 tbsps mixed dried herbs
• 60ml olive oil
• 2 tbsps avocado oil
• salt
• pepper

Method

Step 1

Preheat oven to 200˚C and line a large baking tray with baking paper. Place the pumpkin in a large bowl with the olive oil and the mixed herbs. Toss to coat the pumpkin.

Step 2

Spread the pumpkin out on the baking tray and roast for 40 minutes until cooked through and tender.

Step 3

Heat a large frying pan over medium0high heat and dry fry the walnuts, tossing continuously, for 5 minutes or until they start to brown. Remove immediately from the pan and roughly chop.

Step 4

Place the pumpkin, walnuts, and spinach in a large bowl, drizzle over the avocado oil and gently toss to combine. Season to taste and serve warm.

Original recipe from Keto - 6 Ingredients or less