Pumpkin Rice Pesto and Spinach Salad

Pumpkin, Rice, Pesto and Spinach Salad


Serves 4

Preheat the oven to 180°C. Line a baking tray with baking paper. Place the pumpkin on the lined tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast, turning occasionally, for 25-30 mins or until golden brown and tender. Set aside to cool slightly. 

Assemble your salad by placing the rice, pumpkin, spinach and half the pesto and toss to combine. Drizzle with remaining pesto and sprinkle with almonds.