Ingredients
- 200g baby spinach leaves
- 500g pumpkin
- peeled
- seeded and sliced into 1.5 cm wedges
- 1/2 red onion
- thinly sliced
- Garnish
- 1 tablespoon chopped dried apricots
- 2 tablespoons chopped cashews
- Mustard Dressing
- 1/3 cup KRAFT Classic Mayonnaise
- 2 tablespoons natural yoghurt
- 2 teaspoon seeded mustard
Instructions
- Preheat oven to 220 C. Spray pumpkin with cooking oil, and bake for 30 minutes or until tender.
- Allow to cool.
- Place spinach in a serving dish, top with cooked pumpkin and onion.
- Combine mayonnaise, yoghurt and mustard.
- Mix to form a dressing, and drizzle over salad and lightly toss.
- Garnish with dried apricots and cashews.
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