Roast Pumpkin Salad

Ingredients

• 3 cups baby spinach
• 1 tbsp balsamic vinegar
• 1/3 second olive oil cooking spray
• 3 1/2 oz butternut pumpkin, pieces
• 1 tbsp olive oil
• 1/4 cup pine nuts

Directions

1. Pre-heat oven to 480 °F (250 °C).
2. Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again.
3. Roast for 20 minutes or until golden and tender, turning once. Set aside.
4. Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden.
5. Combine balsamic vinegar and olive oil in a screw top jar and shake to combine.
6. Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing.