Roasted Pumpkin and Spinach Salad with Apple Cider Dressing by Chef Rouba Khalil

ROASTED PUMPKIN & SPINACH SALAD
WITH APPLE CIDER VINAIGRETTE

Serves 6 | Prep/cooking time 65 mins
INGREDIENTS

For the vinaigrette

  • 125g apple cider vinegar
  • 313g olive oil
  • 48g maple syrup
  • 34g Dijon mustard
  • 60g finely chopped shallots
  • 4g  salt
  • 4g freshly ground black pepper

For the pumpkin

  • 1 pumpkin, seeded, and cut into slices
  • 30g olive oil
  • salt and ground black pepper to taste

 

PREPARATION
  • Preheat oven to 200 °C. Toss pumpkin with olive oil in a large bowl.
  • Season with salt and black pepper.
  • Arrange coated pumpkin on a baking sheet.
  • Roast in the preheated oven until tender and lightly browned, 25-30mins.
  • 8 cups baby spinach. Roasted pumpkin at room temperature.
  • Add apple cider vinaigrette, and toasted pumpkin seeds.
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