Roasted Pumpkin Salad with Spinach & Pomegranate
30 min
Veggie
70188
For 2 Portions
80 g
baby spinach
50 g
yogurt, plain
25 g
hazelnut, whole
1/2
red kuri pumpkin
1/2
pomegranate
2 tbsp
olive oil
1 tsp
mustard
1 tsp
honey
1 tbsp
apple cider vinegar
pepper
salt
1. All set?
2. Preheat oven to 440°F (conventional, recommended) or 400°F (fan).
3. Wash pumpkin, halve, and deseed. Then chop into approx 1" pieces.