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Roasted Pumpkin and Sun-dried Tomato Salad

Submitted by Chisholm TAFE H... Friday, January 20, 2012 - 04:00
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Introduction

This is one of my most loved salads. It is quick to prepare and tastes great. (Alec)

Ingredients

Baby spinach and rocket pack
1/4 butternut pumpkin (diced into 1 cm cubes)
2 Tablespoons olive oil (for roasting pumpkin)
1/2 avocado (sliced)
Pine nuts
Shaved Parmesan cheese

Dressing Ingredients

Balsamic glaze
1 Tablespoon of olive oil

Preparation

  • Pre-heat oven to 200 degrees C
  • Coat pumpkin with olive oil and bake
  • Place all ingredients into a bowl
  • Toss oil and add glaze through