Maple pumpkin and bocconcini salad
This Maple Pumpkin and Bocconcini Salad is a simple and easy recipe that's packed with flavour and makes for a great side dish!
Ingredients
- 1 large handful baby spinach chopped
- 1 red onion diced
- 1 avocado diced
- 1/3 cup sun dried tomatoes drained
- 200 g cherry bocconcini
Maple pumpkin
- 500 g pumpkin chopped
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Pinch of flaky sea salt
Dressing
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp minced garlic
- Salt/pepper to taste
Instructions
- Preheat oven to 180°c and line a baking tray. Add the pumpkin, olive oil, maple syrup, flaky sea salt and mix until all coated.
- Bake for 30 minutes or until golden then let it cool.
- In a small bowl combine all ingredients for the dressing.
- In a large salad bowl add all the ingredients and top with the dressing. Mix, serve and enjoy!
Notes
You can prepare the pumpkin ahead of time so it's quicker to make or just use leftover pumpkin if you have any!