Cubes of seasonal pumpkin roasted in a dressing of coconut oil, balsamic vinegar, garlic and thyme and tossed into a salad of baby spinach with some crispy red onion and roasted pumpkin seeds. My go to salad at the moment!
Ingredients:
(serves 2)
- 4 cups of cubed pumpkin (about 2 cm thick pieces)
- 1 tbsp coconut oil
- 2 tbsp balsamic vinegar
- 1 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp salt
- pepper
- 2 large handfuls of baby spinach leaves
- 1 small red onion, finely sliced
- 1/4 cup pumpkin seeds
Preparation:
- Preheat the oven to 200 degrees Celsius
- Prepare the balsamic dressing by combining the coconut oil, vinegar, minced garlic, thyme, salt and pepper
- Toss the pumpkin cubes into the dressing and allow to marinate for 15-20 minutes
- Remove the pumpkin from the bowl, reserving the dressing, and place on a parchment lined baking sheet in the oven for 40 minutes
- Meanwhile, toast the pumpkin seeds in a small frying pan on low fire until they start to pop, stirring frequently
- Once the pumpkin is done, remove from the oven and allow to cool to room temperature
- Prepare the salad by tossing the spinach leaves in the reserved marinade and divide over two plates
- Top with the roasted pumpkin, onion and pumpkin seeds
Enjoy!
