Spinach, Roasted Pumpkin And Walnut Salad

The ingredient of Spinach Roasted Pumpkin And Walnut Salad

• 900g butternut pumpkin peeled cut into 2 5cm cubes
• olive oil cooking spray
• 150g baby spinach
• 1 tbsp extra virgin olive oil
• 1 cup 100g walnuts all but chopped
• 1 1 2 tbsp lemon juice
• 1 garlic clove crushed

The Instruction of spinach roasted pumpkin and walnut salad

• preheat oven to 230u00b0c line a large baking tray subsequent to baking paper place pumpkin in a single layer something like tray spray similar to oil bake for 30 minutes or until golden and tender turning halfway during cooking attain to cool vis u00d0u00b0 vis tray
• make walnut dressing heat oil in a small non stick frying pan on top of higher than medium heat ensue walnuts cook stirring for 5 minutes or until walnuts are lightly toasted separate from heat trouble in lemon juice and garlic season taking into account bearing in mind salt and pepper
• count up spinach and pumpkin in a serving bowl grow dressing toss gently to combine serve

Nutritions of Spinach Roasted Pumpkin And Walnut Salad

calories: 157 262 calories
calories: 12 grams fat
calories: 1 2 grams saturated fat
calories: 7 grams carbohydrates
calories: n a
calories: n a
calories: 4 4 grams protein
calories: n a
calories: 30 milligrams sodium
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