Pumpkin, spinach & hazelnut salad

Cooking Salads Pumpkin, spinach & hazelnut salad

Spinach and pumpkin combine with chopped hazelnuts in a savoury, juicy salad.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C or 180C fan-forced.
  2. Place pumpkin, in a single layer, on a large baking tray sprayed with olive oil. Bake for 25 mins, until tender and golden.
  3. Meanwhile, mix together yoghurt, paprika and 2 tablespoons water to form a smooth sauce.
  4. Arrange pumpkin on a large platter with spinach and hazelnuts. Drizzle over sauce.

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1kg kent pumpkin, cut into thin wedges, skin on
1/4 cup Greek-style yoghurt
1/2 tsp paprika
100g baby spinach leaves
1/4 cup hazelnuts, toasted, roughly chopped

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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