Hello!

  • Makes 1
  • 30 minutes
  • Difficulty Easy
  • 7 Ingredients

73 Comments

This pumpkin, spinach and craisin brown rice salad is a simple yet tasty salad.


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.

Post a comment
Add a photo
Your MoM account


Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like

Loading…

Looks like this may be blocked by your browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating
Join