Roast Pumpkin and Pomegranate Salad

Ingredients

200g Roasted pumpkin (or butternut pieces)

200g Baby spinach

50g  Chopped walnuts

50g  Pomegranate seeds

75g  Crumbled blue cheese

Olive oil

Salt and pepper to taste

Method

Slice the roast pumpkin into thin slices

Place the washed baby spinach in a salad or suitable bowl. Add the chopped walnuts, pomegranate seeds and crumbled blue cheese, salt pepper and olive oil  and toss gently.

Serve with

This dish is delicious on it's own or served with a bread like focacia, or grilled chicken and salad potatoes.

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