This warming winter salad is full of flavour and super nutrient dense, great for vegetarians as it’s high in iron, calcium vitamin B’s and protein. It’s perfect for a light lunch, or great as a side salad for dinner. You can also add other root veggies such as beetroot, carrot and sweet potato.
1/4 pumpkin cut into large wedges
2T coconut oil
1 teaspoon maple syrup or honey (optional)
Salt and pepper
1/4 red onion, finely sliced
100g baby spinach leaves
125g good quality goats cheese
2 tablespoons pinenuts
For the dressing
Juice of half a lemon
2 T balsamic vinegar
1/4 cup extra virgin olive oil
salt and pepper
Fresh parsley, finely chopped
Preheat an oven to 180°C. Place the pumpkin in a roasting dish and drizzle with coconut oil, maple syrup and plenty of salt and pepper. Bake for 40 minutes until pumpkin is golden and delicious.
Lightly toast the pine nuts in a dry pan over the stove on a medium heat (carefully watch so they don’t burn!).
For the dressing, combine all ingredients and mix well.
In a large salad bowl, combine baby spinach, red onion and toss. Once pumpkin is cooked, place on top of the salad and sprinkle pine nuts, parsley and drizzle the dressing over top.