Pumpkin and Spinach Salad with a Curry Dressing
Nutrition per Serving
144
Calories
3.91g
Protein
11.68g
Carbs
10.06g
Fat
Pumpkin is the real hero of this salad with a difference, that's sure to be a real crowd or family pleaser.
Ingredients
2 tsps curry powder
1/4 cup white vinegar
2 tbsps olive oil
1 medium red onion, cut into thin wedges
2 cups butternut pumpkin, peeled and cut into cubes
7 oz baby spinach leaves
2 oz slivered roasted almonds, toasted
1 tsp soy sauce
5 tsps brown sugar
Instructions
1. Preheat oven to 375° F (200° C).
2. Place pumpkin in an ovenproof dish. Spray with olive oil and bake for 20 minutes.
3. Add Spanish onion and bake for a further 30 minutes until pumpkin is golden brown. Set aside and allow to cool.
4. Arrange spinach, pumpkin and onion on a platter. Whisk salad dressing ingredients. Pour over salad and toss.
5. Sprinkle with almonds just before serving.
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