Wednesday, March 7, 2012

Warm Pumpkin Salad

For the carb conscious (as per special request from Heidi) here is the perfect salad for every day of the week!

What you'll need:

pumpkin - diced
chopped walnuts to dry roast
baby spinach
smooth style feta cheese
balsamic vinegar
shredded roast chicken if desired

How to do what I did:

Toss the pumpkin through some oil and roast until tender.  Towards the end of roasting the pumpkin, throw in the walnuts and toast them lightly. Remove once done and let cool slightly.
Wash you leaves, add balsamic and toss through.
Chop or crumble the feta and toss through with optional chicken, pumpkin and toasted walnuts.  Voila!

Eat this warm for the best flavour, but don't discard leftovers -- fridge them and eat the next day (or perhaps pop it in a sealed container for the next meal...?) ;)

A. xo

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