Roast pumpkin and spinach salad

Name: Roast pumpkin and spinach salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: African, Moroccan
Ingredients: 800 gram pumpkin, cut into 3cm pieces; 1 tablespoon moroccan spice mix; 2 tablespoon vegetable or olive oil; 1 1/2 cup boiling water; 1/3 cup sultanas; 1 tablespoon finely grated orange zest; 1/4 cup freshly squeezed orange juice; 100 gram baby spinach leaves, coarsely shredded; Sundried tomato

2 steps

Prep:15minCook:25min

Pumpkin and sultanas are an ideal combination is this hearty Moroccan-flavoured salad. This will surely be your new go-to bring a side dish.

Updated at: Thu, 17 Aug 2023 05:14:59 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories173.2 kcal (9%)

Total Fat7.8 g (11%)

Carbs25.7 g (10%)

Sugars15.9 g (18%)

Protein3.8 g (8%)

Sodium102.1 mg (5%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

800 grampumpkin

cut into 3cm pieces

1 tablespoonmoroccan spice mix

2 tablespoonvegetable oil

or olive

1 ½ cupwater

boiling

⅓ cupsultanas

1 tablespoonorange zest

finely grated

¼ cuporange juice

freshly squeezed

100 grambaby spinach leaves

coarsely shredded

sundried tomato

Instructions

Step 1

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. In a bowl, place pumpkin, spice mix and half the oil; toss to combine. Place pumpkin on prepared tray. Bake 25 minutes or until just tender.