Chorizo, Pumpkin And Spinach Salad

This delicious salad is packed with smoky chorizo and sweet pumpkin.

The ingredient of Chorizo Pumpkin And Spinach Salad

• 600g jap pumpkin or kent pumpkin skin on cut into 3 cm pieces
• 2 x 125g primo classic chorizo sliced
• 2 tbsp craisins
• 2 spring onions chopped
• 2 tbsp pepitas
• 250g microwave brown rice and quinoa mix
• 70g baby spinach leaves
• 1 lemon rind finely grated and juiced
• 2 tbsp olive oil

The Instruction of chorizo pumpkin and spinach salad

• preheat oven to 180c 160c fan forced line two large baking trays with non stick baking paper scatter the pumpkin pieces and chorizo over both trays spray with oil spray season with salt and pepper bake for 40 minutes or until golden cool slightly
• meanwhile combine craisins spring onions pepitas rice mix and spinach leaves in a large bowl add lemon rind
• add pumpkin and chorizo to salad drizzle over 2 tablespoons lemon juice and olive oil toss to combine serve

Nutritions of Chorizo Pumpkin And Spinach Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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