Pumpkin and Spinach Salad with a Curry Dressing

A salad with a difference, a real crowd or family pleaser.

Ingredients

• 2 cups butternut pumpkin, peeled and cut into cubes
• 1 medium red onion cut into thin wedges
• 200 g baby spinach leaves
• 1 tsp soy sauce
• 60 g slivered almonds, toasted
• 2 tbsps olive oil
• 2 tsps curry powder
• 1/4 cup white vinegar
• 5 tsps packed brown sugar

Directions

1. Preheat oven to 375° F (200° C).
2. Place pumpkin in an ovenproof dish. Spray with olive oil and bake for 20 minutes.
3. Add Spanish onion and bake for a further 30 minutes until pumpkin is golden brown. Set aside and allow to cool.
4. Arrange spinach, pumpkin and onion on a platter. Whisk salad dressing ingredients. Pour over salad and toss.
5. Sprinkle with almonds just before serving.