Spinach & pumpkin salad with coconut dressing Recipe

Spinach & pumpkin salad with coconut dressing

Roasted butternut pumpkin, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad - by Chantal Walsh

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Roasted butternut pumpkin, lime-marinated onions and spinach leaves dressed with coconut cream make the perfect winter buffet salad

Ingredients

1 large butternut pumpkin, deseeded but skin left on

2 tbsp olive oil

1 large red onion, sliced into thin rings

2 limes, zest of 1, juice of both

160 ml coconut cream

2 tsp fish sauce

1 tsp golden caster sugar

200 g baby leaf spinach

Heat oven to 200C/180C fan. Cut the pumpkin into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool.
Toss the onion rings with the juice of 1 lime and set aside while the pumpkin roasts.
Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the pumpkin, spinach and onions, and serve with a generous drizzle of the dressing.