Pumpkin & Spinach Salad

Pumpkin & Spinach Salad

This pumpkin and spinach salad is great for BBQ's or as a lunch time salad.

CAL P/SERVE
296
kJ P/SERVE
1240
FAT P/SERVE
15.2g
CARBS P/SERVE
26.1g
PROTEIN P/SERVE
13.2g
SUGAR P/SERVE
10.4g
SODIUM P/SERVE
422g
FAT
%
4.3%
ENERGY RDI%
14.2%

The flavours all complement each other with the sharp taste of feta and the smooth flavours of the avocado and pumpkin.

Ingredients

  • 1/4 small pumpkin, cut into chunks
  • 1 tsp. olive oil
  • 50g spinach leaves
  • 1 avocado, cut into chunks
  • 1 can butter beans, drained and rinsed
  • 15g good quality feta, crumbled or cut into small pieces
  • 1 splash balsamic vinegar
  • Sprinkle rosemary
  • Salt & pepper to taste

Method

  1. Preheat oven to 200C (400F).
  2. Cut pumpkin into chunks, place in bowl and drizzle a little olive oil & rosemary, mix around until all coated.
  3. Place on a baking tray lined with baking paper and bake for 20-25 mins until cooked. Take out, season with salt and pepper then set aside to cool.
  4. In a large bowl, place cooled pumpkin, spinach, avocado, butter beans then crumble feta over. Splash a little balsamic vinegar over salad.
  5. Enjoy as a salad or as a side.

Nutrition Table

Servings: 2 Serving size:350g
Average Serve Average 100g
Energy 1240 kJ 355 kJ
  296 Cal 85 Cal
Protein 13.2 g 3.8 g
Fat, total 15.2 g 4.3 g
- Saturated 4.6 g 1.3 g
Carbohydrate 26.1 g 7.5 g
- Sugars 10.4 g 3.0 g
Sodium 422 mg 120 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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