Warm Spinach Salad with Roasted Kars Pumpkin

Ingredients

• 300g local pumpkin (or zucchini)
• 2 cups baby spinach
• 50g aged Kasar cheese (cubed)
• 1/2 cup walnut kernels
• 3 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 clove garlic (minced)
• 1/2 tsp chili flakes
• Salt to taste

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Cut the pumpkin in half moons and arrange them on a baking tray lined with parchment paper.

2. 2

   Drizzle with olive oil, salt, and chili flakes, then roast in a preheated oven at 200°C for 25 minutes until tender.

3. 3

   Place washed and dried baby spinach in a large mixing bowl.

4. 4

   Add the warm roasted pumpkin over the spinach and gently toss.

5. 5

   In a small bowl, whisk together olive oil, minced garlic, and pomegranate molasses for the dressing.

6. 6

   Pour the dressing over the salad, garnish with cubed aged cheese and walnuts, and serve warm.

Note. Let the roasted pumpkin rest for a few minutes before adding to the spinach to prevent the greens from wilting too quickly.