Winter / Summer Salad

You get the best of both seasons in one salad!

The roasted, seasoned pumpkin chunks and grilled asparagus reminds me of winter! Whilst the fresh spinach and pomegranate reminds me of hot summer days.  It’s a win win!
What You Need. 

1 bunch baby asparagus

1/4 butternut pumpkin

3 large handfuls of spinach

1/4 coconut oil

Sea salt to season

Rosemary to season

To top

Handful of crushed almonds

Sprinkle with fetta and fresh pomegranate
What You Do. 

Heat a medium sized fry pan on a low heat and dollop in the coconut oil

Chop the butternut pumpkin into small square  chunks and pop into the fry pan.

Sprinkle over a generous amount of rosemary and sea salt.

Cook the pumpkin until the thickest chunk can be halved easily. Toss in the asparagus and cook until heated through, about 3 – 5 minutes.

Once your veggies are cooked and smelling delicious, grab a platter and lay out your spinach.

Either toss through or assemble the pumpkin and asparagus on your bed of spinach.

Top with chunks of fetta, and to finish – sprinkle fresh pomegranate and chopped almonds.

Serve and enjoy!!

Serves 3 – 4 as side. 

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