Pumpkin, spinach & hazelnut salad

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

Recipe «Pumpkin, spinach & hazelnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.