Baby Spinach, Pumpkin and Fig Salad

    1 hour 20 minutes

    When travelling my grandmother and I came across the equation for the perfect salad-as-meal: leafy vegetable + other vegetable + fruit + nut + cheese + dressing (+ carb). This salad is one example out of many variants of that theme.

    3 people made this

    Serves: 4 

    • oil
    • 850g pumpkin
    • 4 figs
    • 200g baby spinach
    • handful walnuts
    • 150g antipasto mix

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Dice the pumpkin into small, even pieces. Spray a cooking tray with oil, and arrange the pieces on it. Spray the pumpkin with oil, and roast in a medium oven for 50mins.
    2. Cut the figs into eighths. Combine spinach, figs, and roasted pumpkin in a bowl.
    3. Crush or cut walnuts into smaller pieces. Add walnuts and antipasto mix to salad. Toss and serve.


    Leafy vegetable - mixed lettuce; Other vegetable - sweet potato; fruit - sliced pear, apple, grapes... you get the idea. The possibilities are endless.


    The antipasto mix can either be bought, or you can use a combination of olives, sundried tomatoes, fetta cheese, marinated mushrooms... or if nothing of that kind is handy, just dress with olive oil, toss and serve.

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