Pumpkin Sweet Salad

Name: Pumpkin Sweet Salad
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 kg Pumpkin; 120 grams Baby Spinach; 1/2 cup Slivered Almonds; 1/2 cup Honey; 3 1/2 tbsp Balsamic Vinegar; 1 tbsp Olive oil; 1 pinch Salt & Pepper; 1 Cooking Spray

BlueGirl @cook_2738786

Pumpkin Sweet Salad

BlueGirl @cook_2738786

Saved

Ingredients

15 mins

8 servings

2 kgPumpkin
120 gramsBaby Spinach
1/2 cupSlivered Almonds
1/2 cupHoney
3 1/2 tbspBalsamic Vinegar
1 tbspOlive oil
1 pinchSalt & Pepper
1Cooking Spray

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Steps

15 mins

1

Preheat oven to 180°c, Slice or Cube Pumpkin into bite size pieces, layer in baking trays, Season with salt & pepper & lightly spray with cooking spray, turn pumpkins & repeat Salt & pepper & spray process. Place pumpkins in the oven for 10-15 minutes or until golden brown, Remove & cool.
2

Meanwhile, heat non stick pan & fry Almonds for 3 minutes or until golden brown, constantly stir as they can burn easily. Remove from heat & cool.
3

In a microwaveable jar or container, combind Honey, Balsamic Vinegar & olive oil, attach lid & shake. Lossen the lid slightly & place in the microwave for 10-15 seconds, tighten the lid & shake again, allow to cool.
4

In a large bowl Add Pumpkins, baby Spinach & Almonds toss lightly. Drizzle honey & Balsamic Dressing over Salad & Enjoy! :)