BALSAMIC PUMPKIN SALAD WITH CRUNCHY TAMARI SEED TOPPERS
Updated: Nov 1, 2019
Looking for a new salad to add to your repertoire? Well we’ve fallen in love with this one which is finished with a scattering of our Tamari Roasted Seeds. As featured in the January delight box from I am Co
• 1 & 1/2 Tbsp balsamic vinegar
• 1 & 1/2 Tbsp honey • 3 Tbsp olive oil • Salt & pepper
• 1/2 butternut pumpkin, peeled, seeds removed and cut into large dice • 2 tsp olive oil • Salt and pepper • 4 cups baby spinach • 1 avocado, diced • 1 x packet Something to Crow About Seed Toppers (we used Tamari & Seaweed)
1. Place all dressing ingredients into a jar and shake to combine. 2. Preheat oven to 180C. 3. Mix diced pumpkin with olive oil, salt and pepper and roast for 25 minutes or until golden. 4. Remove from oven and allow to cool. 5. Arrange spinach & avocado onto a platter. Top with pumpkin, seed toppers and drizzle with dressing. Toss gently to combine and serve.
Recipe courtesy of I am co