Ingredients:

- 1 quarter jap pumpkin

- 1 cup of feta

- 1 packet pine nuts

- bowl of spinach leaves

Method:

- Chop pumpkin into small pieces and place in the oven for about 25 minutes on medium heat until it is lightly browned.

- Place spinach leaves in a bowl and adding the feta.

- Place pine nuts in a small saucepan on the stove top with a dash of olive oil on medium heat. Roast the pine nuts by stiring constantly and when they start to brown, remove them from the heat and place in the bowl of feta and spinach.

- Place roasted pumpkin into the salad and serve with balsamic vinigar….yum!

Leisa Skerman is a Brisbane Naturopath who enjoys sharing her knowledge and passion for naturopathy with her readers and clients. If you enjoyed this post, please leave a comment, or share it with your friends on your favourite social media using the buttons above.