Roasted Pumpkin Salad
Serves: 4 (give or take)
INGREDIENTS: (substitutes in brackets)
1/2 Large pumpkin (1 Buttercup)
1 Red Onion (Spring Onion / Brown Onion / nothing)
2 Tbsp Olive Oil
1/2 bag fresh Spinach
100g Feta (diary free cheese)
30-50g Pumpkin Seeds (Sunflower Seeds / Sliced Almonds)
Balsamic Vinegar (French Dressing / olive oil)
Preheat oven on Bake at 180 degrees. Line an oven tray with baking paper.
Cut pumpkin and onion up into bite size pieces, remove skin.
Toss in a bowl with 2 tbsp olive oil and place on a baking tray. Bake until golden brown (if you have a air fryer you can use this instead).
Cut feta cheese into small pieces
Allow pumpkin to cool.
All all ingredients in order above into a bowl and mix.
Serve or store in an air tight container in the fridge for up to 4 days.