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    You are in: Home / Recipes / Roast Pumpkin Salad Recipe
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    Roast Pumpkin Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Sonya01's Note:

    a nice salad for a change to the normal salads you have a bbq

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      Preheat oven to 200°C
    2. 2
      Place the pumpkin and tomatoes in tow separate baking dishes and spray both with garlic spray (tomatoes should be cut side up).
    3. 3
      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.
    4. 4
      Set aside to cool.
    5. 5
      Cook the beans in boiling water until tender, drain and cool under cold water.
    6. 6
      Drain.
    7. 7
      To serve, arrange the spinach leave on a platter and top with the pumpkin, tomatoes, beans and feta cheese.
    8. 8
      Drizzle with the balsamic dressing.

    Ratings & Reviews:

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    Nutritional Facts for Roast Pumpkin Salad

    Serving Size: 1 (370 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 93.2
     
    Calories from Fat 4
    16%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 27.5 mg
    1%
    Total Carbohydrate 22.2 g
    7%
    Dietary Fiber 3.7 g
    15%
    Sugars 5.6 g
    22%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    reduced-fat feta cheese

    balsamic dressing

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