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Serves 4
Prep time 15 minutes
Cook time 20 minutes
Gluten Free, Vegetarian
½ medium butternut pumpkin, chopped into 2cm chunks
1. Pre-heat oven to 200°C and line a large baking tray with paper. Add the pumpkin, cauliflower, onion and garlic. Drizzle over half the olive oil and season well with salt and pepper. Toss well to coat.
2. Bake for 30 minutes, or until the vegetables are golden and crisp. Remove and set aside.
3. In a large serving bowl, layer the baby spinach, roasted vegetables, chickpeas, almonds, pomegranate arils and crumble over the goats cheese.
4. Place the remaining olive oil, honey and balsamic vinegar in a small screw top jar. Shake well and pour over the salad. Serve immediately.
Store leftovers in an airtight container in the fridge for up to 2 days.
Kilojoules | 1760kJ | Protein | 17.9g |
Carbohydrates, total - sugars, total |
29.1g 14.2g |
Fat, total - saturated fat |
23g 4.7g |
Sodium | 431mg |
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