Roasted Pumpkin & Tomato salad

Serves: 4

Prep: 10 mins

Cook: 30 mins

Ingredients

For the salad: 

6 cups (180g) baby spinach 

3 fresh peaches, sliced 

¹⁄₂ cup (65g) pecans, halved 

¹⁄₃ cup (60g) pomegranate  

¹⁄₃ cup (40g) dried cranberries 

¹⁄₃ cup (50g) crumbled vegan feta  (optional)  

For the dressing: 

4 tbsp. olive oil 

4 tbsp. of lime or apple cider vinegar 

1 lemon, juiced and zested 

1 tbsp. maple syrup 

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
215	16g	16g	5g	2g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

2. Spread the pumpkin onto the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the pumpkin in the oven for 30 minutes, or until tender. Remove from the oven, transfer to a large bowl and set aside to cool slightly.

3. Now roast the pumpkin seeds and pine nuts in a dry pan over a medium/high heat. Keep moving the seeds and nuts around the pan to stop them from burning.

4. Add the seeds and nuts to the pumpkin along with the chopped tomatoes and gherkins.

5. Make the dressing by combining all the dressing ingredients in a bowl, and season to taste with light salt and pepper. Drizzle the dressing over the pumpkin, give everything a good mix to combine, and serve immediately.