Roast Pumpkin Salad
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 1⁄2 kg pumpkin, peeled and cubed
- 250 g cherry tomatoes, halved
- garlic-flavored non-stick spray
- 200 g green beans, trimmed and halved
- 150 g baby spinach leaves
- 350 g reduced-fat feta cheese, crumbled
- 4 tablespoons ww balsamic dressing
directions
- Preheat oven to 200°C
- Place the pumpkin and tomatoes in tow separate baking dishes and spray both with garlic spray (tomatoes should be cut side up).
- Bake the pumpkin for 15 mins, then add the tomatoes to the oven and bake both for a further 30 mins or until the pumpkin is golden and tender.
- Set aside to cool.
- Cook the beans in boiling water until tender, drain and cool under cold water.
- Drain.
- To serve, arrange the spinach leave on a platter and top with the pumpkin, tomatoes, beans and feta cheese.
- Drizzle with the balsamic dressing.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.