Ingredients (makes 1 Salad)

• 1 Butternut pumpkin, de-seeded, peeled, and cut into 3cm pieces
• Olive oil cooking spray
• 2 cups Brown rice
• 1/2 cup Pomegranate craisins
• 50 grams Baby spinach leaves, roughly chopped
• 2 Tbsp Maple syrup
• 2 Tbsp Extra-virgin olive oil

Method

1. Preheat oven to 200 degrees c (180 degrees c fan-forced). Spread pumpkin out on baking paper lined tray, spray with oil, and season with salt and pepper (if desired). Bake for 20-25 mins, turning once, until pumpkin is tender. Set aside to cool.
2. Meanwhile, cook rice according to directions, then drain and set aside in large bowl to cool. Once cool, add pumpkin, craisins and spinach.
3. Combine maple syrup and olive oil in a screw top jar and shake well. Prior to serving, drizzle over salad, toss to combine, and serve.

Notes

A great way to use up leftover roast pumpkin. The quantities don't need to be precise - I generally just ballpark it, depending on how much of everything I have in the fridge.