Name: Roast Pumpkin Salad
Ingredients: 1 serving olive oil spray; 1 serving baby spinach; 1 serving balsamic vinegar; 1 serving olive oil; 1 serving pine nuts; 100 g pumpkin butternut, cut into 2cm pieces

Ingredients

1 spray olive oil cooking spray

3 cups baby spinach

1 tbsp balsamic vinegar

1 tbsp olive oil

1/4 cup pine nuts

100 g pumpkin butternut, cut into 2cm pieces

Directions

1.	Pre-heat oven to 480 °F (250 °C).
2.	Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again.
3.	Roast for 20 minutes or until golden and tender, turning once. Set aside.
4.	Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden.
5.	Combine balsamic vinegar and olive oil in a screw top jar and shake to combine.
6.	Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing.

Nutritional Summary

There are 61 calories in 1 serving of Roast Pumpkin Salad.

Calorie Breakdown: 70% fat, 22% carbs, 8% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

61

% Daily Values*

Total Fat

4.85g

6%

Saturated Fat

1.009g

5%

Trans Fat

0g

Polyunsaturated Fat

0.001g

Monounsaturated Fat

0.002g

Cholesterol

0mg

0%

Sodium

11mg

0%

Total Carbohydrate

3.42g

1%

Dietary Fiber

1.1g

4%

Sugars

0.89g

Protein

1.17g

Vitamin D

-

Calcium

4mg

0%

Iron

0.13mg

1%

Potassium

57mg

1%

Vitamin A

62mcg

7%

Vitamin C

1.5mg

2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.