Roasted Pumpkin salad

Pumpkins come along with us through autumn and winter. They last for long time: they are some of the bounties of the earth which we can be kept for a long time without fridge. I find this fascinating because I think that the economic crisis is taking us back to the roots and the idea of long lasting food has many positive meanings in it: it can be harvest when ready, it doesn’t change flavour because of the fridge, it’s something you can keep in your storage in case of emergency (guests emergency I mean)

Let’s go crazy for orange and find recipes. One I like it’s a very easy, but at the same time appetizing crunchy salad.

Ingredients:

baby leaf spinach

pumpkin

pumpkin seeds

staled bread

Extra virgin olive oil

balsamic vinegar

salt

  1. Cut pumpkin and bread in small pieces.

  2. Roast pumpkin, bread and seeds in a non-stick frying pan. Set aside to cool to room temperature.

  3. Make the dressing, mixing  together balsamic vinegar, extra virgin olive oil and salt in a screw-top jar.

  4. Place spinach, pumpkin, bread and seeds in a large bowl and drizzle with dressing. Serve.

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