Toasted Walnuts, Caremlized Pumpkin & Quinoa Salad

Nothing complex or revolutionary about this salad, but it is the perfect go to for when you’re out of ideas. I paired this salad back with lamb back straps, drizzled with honey and seasoned with Pink Sea Salt, but it works back with pretty much any choice of protein, the options are endless. That said, quinoa is an excellent source of protein all on its own. A derivative of the rhubarb family, it’s actually a fruit, though traditionally used and cooked as a grain. If this mighty little seed had the power to sustain the Incas, you can be sure it will provide the energy required to sustain our modern day lives. The perfect amount of Omega 3s from those lightly toasted walnuts, together with the good carbs and the good fats equals a salad jam packed with, for lack of beter words, the goods xx

Caramelized Pumpkin and Quinoa Salad
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1/2 butternut pumpkin, sliced
1tbs olive oil
4 generous  handfuls of spinach
2cups cooked quinoa
1/2 pomegranate seeded
12-14 walnuts, crushed and lightly toasted
1tbs balsamic vinegar
1tbs olive oil
Pink Himalayan Sea Salt

Directions
1. Pre heat oven to 180 / 200 depending on your oven strength. Neatly arrange sliced pumpkin pieces on a non stick baking tray, coat with 1tbs olive oil and sea salt to taste, gently toss with your hands to coat evenly. Bake for 30 – 40 minutes or until golden and slightly caramelised.
2. In a large serving bowl, combine spinach, quinoa and pomegranates, mix to combine.
3. Top with pumpkin, a sprinkle of walnuts and a drizzle of balsamic and olive oil. Season with sea salt to taste and serve xx