Roasted pumpkin salad

 

To make this healthy, tasty winter salad, you will need:

500g butternut pumpkin

1 tablespoon of olive oil

½ to 3/4  teaspoon of turmeric

1 teaspoon red chili flakes

Salt and pepper

A little bit of raw sugar

For the salad:

A packet of baby spinach leaves

Some finely sliced red onion

50 grams of toasted pine nuts (optional)

Fresh lemon juice to taste

A drizzle of olive oil

Salt and pepper

Pre-heat oven to around 200 degrees C. 

Peel and cube the pumpkin and toss with all other ingredients in a bowl until well coated.  Lay pumpkin in a single layer on a piece of baking paper on a large oven tray; place in the hot oven and cook for around 20-25 minutes, turning occasionally.  I like to cook the pumpkin until its starts to caramelize and turn brown at the edges.  Remove from oven and set aside to cool.

Mix all the salad ingredients together in a bowl and drizzle with lemon juice and olive oil.  Add pumpkin and taste for salt and pepper before serving.