Roast Pumpkin and Pinenut salad

Name: Roast Pumpkin and Pinenut salad
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 cup Pumpkin, cut into bite size pieces; 3 tbsp Pinenuts; 3 cup Baby Spinach; 1/2 cup Danish Feta, cubed; 1/4 Cucumber, cubed; 1/2 Avocado, cubed; 1 Tomato, cut into bite size pieces; 1 Nutmeg; 1 Rock salt

B3xbaby @cook_2727991

Yum

B3xbaby @cook_2727991

Yum

Saved

Ingredients

1 hour

2 servings

2 cupPumpkin, cut into bite size pieces
3 tbspPinenuts
3 cupBaby Spinach
1/2 cupDanish Feta, cubed
1/4Cucumber, cubed
1/2Avocado, cubed
1Tomato, cut into bite size pieces
1Nutmeg
1Rock salt

Saved

Steps

1 hour

1

Place pumpkin and pinenuts on a baking tray. Sprinkle with nutmeg and rock salt and roast at 160° until pumpkin is soft.
2

Once cooked allow to cool.
3

Arrange all ingredients on two plates. Drizzle with your choice of dressing. Balsamic works well.
4

If your more of a carnivore add some fried diced bacon.