Healthy Recipes: Spinach & Pumpkin Salad
Serves 4
5 tbsp olive oil
1 garlic clove, crushed
750g butternut pumpkin, cut into half moons or 2cm-cubes
2 tbsp lemon juice
4 cups spinach leaves
½ cup slivered almonds, toasted
Preheat oven to 200°C. Combine garlic with 3 tablespoons of olive oil and toss with pumpkin in baking dish. Cook until tender, approximately 30 – 40 minutes. Mix lemon juice with remaining olive oil and toss with spinach. Top spinach with pumpkin and sprinkle with almonds.