Roast Pumpkin Salad

Ingredients

1/2 butternut pumpkin or chunk of jap pumpkin 
½-1 tablespoon olive oil
100g spinach leaves
1/3 cup hazelnuts
400g can chickpeas, drained 
¼ cup low fat natural yoghurt 
½ tsp paprika
baking paper

Golden Rules

  1. Be Clean
  2. Be Careful
  3. Be Polite
  4. Be Brave
  5. Be Colourful
Remember the Golden Rules when cooking and eating!

Method

  1. Pre-heat oven to 200 degrees Celsius
  2. Line baking tray with baking paper
  3. Slice pumpkin into medium chunks and place on lined tray
  4. Brush pumpkin with olive oil
  5. Bake in oven for around 20 minutes or until pumpkin is soft
  6. Place hazelnuts on tray and roast for 5 minutes more
  7. In a bowl mix together pumpkin, spinach, hazelnuts and chickpeas
  8. Combine paprika and yoghurt and toss through salad

Other Ideas

Add other roasted vegetables for colourful variety!

Colourful Kids in the Kitchen Mini Chef Pack (2+)

A$29.60
Add to Cart
A great way to get colourful kids started with family meal planning and preparation.
Ages 2+

Contains:
Foost First Knife
Chef's hat
Apron
​Veggie scrubber