Roast Pumpkin and Spinach Salad
Spring has well and truly sprung here in Brisbane. And the warmer weather has already influenced my cooking and food cravings. The slow cooker is packed away, with hearty soups and stews a distant memory for now. Instead the focus has changed and it’s been lighter meals and plenty of salads as we make the move into spring. I love this lighter style of eating – there’s something refreshing about salads for lunch and dinner. They don’t need to be boring, in fact a salad can be spectacular. And more often than not they are simple to make. This Roast Pumpkin and Spinach Salad is the perfect example.
It’s super easy to make, and once the pumpkin is roasted the salad is pulled together in minutes. I generally use leftover chicken or buy a BBQ chicken to save on prep tim, but there there is nothing stopping you from poaching or grilling some chicken to have with the roast pumpkin and spinach salad. Alternatively you could use leftover roast lamb or beef in place of the chicken. Just about any protein will work. The beauty of this salad come s from the roasted sweetness of the pumpkin and crunch of the pepita seeds. It’s moorish and delicious and oh so satisfying to eat!
Note: I always cook extra pumpkin so that I have leftovers. It can be stored in the fridge for a few days.
