Roasted Pumpkin and Sun-dried Tomato Salad
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This salad has been added by Chisholm TAFE Hospitality (Chef / restaurant)
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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

Additional information

This salad can serve 2 people as a main meal or more to share

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