Spinach, roasted pumpkin and walnut salad

Detailed step-by-step description of how to cook the dish "Spinach, roasted pumpkin and walnut salad". Try it by all means

Recipe «Spinach, roasted pumpkin and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 900g butternut pumpkin, peeled, cut into 2.5cm cubes, olive oil cooking spray, 150g baby spinach, 1 tbsp extra-virgin olive oil, 1 cup walnuts, roughly chopped , 1 1/2 tbsp lemon juice, 1 garlic clove, crushed .

Ingredients:

• 900g butternut pumpkin, peeled, cut into 2.5cm cubes 
• olive oil cooking spray 
• 150g baby spinach 
• 1 tbsp extra-virgin olive oil 
• 1 cup walnuts, roughly chopped 
• 1 1/2 tbsp lemon juice 
• 1 garlic clove, crushed 

Instructions

1. Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
2. Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
3. Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.