This delicious salad is a combination of two or three and was inspired by two friends Julie & Robyn who both make delicious salads.
Pumpkin & Spinach Salad
1 small butternut pumpkin, peeled and diced to thumbnail size
2 rashers of bacon, cut into small strips and sautéed until crisp
2 spring onions, sliced into rings
1/4 cup pumpkin seeds, lightly toasted
1/4 cup pistachios, lightly toasted
1 packet baby spinach leaves
40ml light olive oil
20ml soy sauce
20ml lemon juice
1 clove garlic – crushed
2 Tbsp brown sugar
Steam or microwave the pumpkin until tender, not mushy. Cool to room temperature.
Mix dressing ingredients together in a jar.
Lay spinach leaves on a large shallow platter and arrange salad ingredients on top. When ready to serve, top with the dressing. Serve at room temperature.