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)

METHOD:

1. Preheat oven on Bake at 180 degrees. Line an oven tray with baking paper.

2. Cut pumpkin and onion up into bite size pieces, remove skin.

3. 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).

4. Cut feta cheese into small pieces

5. Allow pumpkin to cool.

6. All all ingredients in order above into a bowl and mix.

7. Serve or store in an air tight container in the fridge for up to 4 days.