Pumpkin and spinach salad

04/12/2013 Canteen recipes, Everyday, GREEN, Healthy Eating, Lunchbox, Recipes, Salad

Everyday (NSW)
GREEN (ACT)

Serves 12

Ingredients:

  • 1.5kg pumpkin, peeled, seeded and thinly sliced
  • ¼ cup (60ml) olive oil
  • 300g baby spinach leaves
  • 200g feta, crumbled
  • 1 tablespoon whole grain mustard
  • 2 tablespoons red wine vinegar

Method:

  1. Heat a grill/fry pan on high heat. Brush pumpkin with oil and season with pepper. Cook pumpkin for about 1 minute on each side or until tender. Remove from pan and set aside.
  2. Place spinach, feta and pumpkin in a large serving bowl.
  3. Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.
  4. Drizzle the dressing over the salad (just prior to serving) and mix well.
  5. Divide into individual containers and serve.

 

Hints:

You can also steam the pumpkin by bringing a saucepan of water to the boil and placing the pumpkin in a steamer for about 10 minutes.

Nutrition information:

 Per serve (175g)Per 100g
Energy (kJ)567323
Protein (g)7.64.3
Fat- Total (g)7.64.3
Fat- Saturated (g)2.61.5
Carbohydrate- Total (g)8.24.7
Carbohydrate- Sugar (g)5.53.1
Sodium (mg)203116
Fibre (g)2.21.3