Roast Pumpkin and Pomegranate Salad
200g Roasted pumpkin (or butternut pieces)
200g Baby spinach
50g Chopped walnuts
50g Pomegranate seeds
75g Crumbled blue cheese
Salt and pepper to taste
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.
This dish is delicious on it's own or served with a bread like focacia, or grilled chicken and salad potatoes.