Pumpkin And Walnut Salad

Serves 4 as a side

Ingredients

• 2 cups cubed, peeled pumpkin
• 2 large handfuls baby spinach leaves
• 1/3 cup toasted walnut halves
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons lime juice

Method

1. Preheat the oven to 370º F. Arrange the pumpkin cubes on a greased or lined oven tray. Brush them lightly with olive oil and sprinkle with salt and pepper.
2. Roast until lightly browned.
3. Combine the spinach, walnuts, tomatoes and pumpkin in a serving bowl and toss gently. Drizzle with oil and lime juice and serve.