Agnolotti, pumpkin and spinach salad

agnolotti-pumpkin-spinach-salad
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 25 m
  • Ready in: 35 m
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Brighten up the evening with this salad main that’s a beautiful mixture of colours and textures.

Credit by: KingOfChef

Ingredients

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Nutrients

1869 kj ENERGY
16.8g FAT TOTAL
5g SATURATED FAT
7.8g FIBRE
16.5g PROTEIN
25mg CHOLESTEROL
900mg SODIUM
52.5g CARBS (TOTAL)

Step by step method

  • Step 1

    Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.

  • Step 2

    Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.

  • Step 3

    Combine dressing and mustard in a jug. Place pasta, pumpkin, tomato, spinach and dressing mixture in a bowl. Season with salt and pepper. Toss to combine. Serve.

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