800g pumpkin cut into 2cm cubes
100g baby spinach leaves
20 kalamata olives, pitted
pine nuts, lightly dry roasted
2 tbsp extra-virgin olive oil
1/2 tsp ground cumin
1/2 tsp cayenne pepper
salt flakes & freshly ground pepper
1 tbsp red wine vinegar
60ml (3tbsp) extra-virgin olive oil
1. Pre-heat the oven to 200 degrees Celsius.
2. Combine the pumpkin and seasoning mix. Make sure the pumpkin pieces are well coated with oil and seasoning. Bake in a roasting tin or pyrex dish for 30-40 minutes until the pumpkin is tender and slightly caramelized. Cool. You can adjust the cumin & cayenne pepper to your liking.
3. Place the dressing ingredients in a jam jar, screw the lid on and shake to combine.
4. Assemble the salad. Start with the spinach leaves, then scatter over the pumpkin, olives, and pine nuts. Drizzle the salad with dressing just before serving.