I’m totally aware I made a pumpkin salad before, but I believe this is even healthier and tastier, so here it is.
(Yields: 1 plate, Serving: 2, Prep time: mins, Cook time: 1 hr (pumpkin))
- 1 cup baked pumpkin
- 2 cups baby spinach
- 1 tablespoon pumpkin seeds
- 1/2 red bell pepper
- 1/2 tomato
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper (optional)
- 1 clove minced garlic
- Salt and pepper to taste
Chop the pumpkins into small cubes and put them in the oven for about an hour at 350°F (176°C).
(May take less time, so do check – it’s ready when it’s soft in the middle.)
Chop the bell pepper and tomato and mix it with the pumpkin, baby spinach and pumpkin seeds.
Make the dressing by combining all the ingredients. Be sure to finely mince the garlic!
Pour the dressing over the salad.