We present you this beautiful autumn fruit in the form of a beautiful salad with contrasting colors - joy for the eyes and the palate.
Ingredients
2 handfuls of walnuts
150 g of baby spinach
200 g Roasted pumpkin
3 tablespoons Olive oil
2 pinch of salt
Method of preparation
1. Peel, clean and cut the pumpkin into cubes. Bake in the oven until ready. Different types of pumpkins take a different time, so try - it needs to soften.
2. Wash baby spinach. You can also use ordinary, but then you have to cut it.
3. Mix in a bowl of spinach, pumpkin and crushed walnuts. Season with olive oil and salt, and optionally with balsamico.
