Roast Pumpkin Salad Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 200°C
Place the pumpkin and tomatoes in tow separate baking dishes and spray both with garlic spray (tomatoes should be cut side up).
Bake the pumpkin for 15 mins, then add the tomatoes to the oven and bake both for a further 30 mins or until the pumpkin is golden and tender.
Set aside to cool.
Cook the beans in boiling water until tender, drain and cool under cold water.
Drain.
To serve, arrange the spinach leave on a platter and top with the pumpkin, tomatoes, beans and feta cheese.
Drizzle with the balsamic dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.38 Kcal (1048 kJ)
Calories from fat	112.03 Kcal
		% Daily Value*
Total Fat	12.45g	19%
Cholesterol	51.92mg	17%
Sodium	767.02mg	32%
Potassium	1194.75mg	25%
Total Carbs	26.02g	9%
Sugars	12.97g	52%
Dietary Fiber	4.42g	18%
Protein	12.5g	25%
Vitamin C	39.3mg	66%
Iron	4.2mg	23%
Calcium	381.3mg	38%

Amount Per 100 g
Calories	59.87 Kcal (251 kJ)
Calories from fat	26.79 Kcal
		% Daily Value*
Total Fat	2.98g	19%
Cholesterol	12.41mg	17%
Sodium	183.41mg	32%
Potassium	285.69mg	25%
Total Carbs	6.22g	9%
Sugars	3.1g	52%
Dietary Fiber	1.06g	18%
Protein	2.99g	25%
Vitamin C	9.4mg	66%
Iron	1mg	23%
Calcium	91.2mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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