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
Ingredients
Serves: 4
- oil
- 850g pumpkin
- 4 figs
- 200g baby spinach
- handful walnuts
- 150g antipasto mix
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- 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.
- Cut the figs into eighths. Combine spinach, figs, and roasted pumpkin in a bowl.
- Crush or cut walnuts into smaller pieces. Add walnuts and antipasto mix to salad. Toss and serve.
Substitution
Leafy vegetable - mixed lettuce; Other vegetable - sweet potato; fruit - sliced pear, apple, grapes... you get the idea. The possibilities are endless.
Tip
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.
