Delicious pumpkin and peach salad with hazelnuts & ricotta - Emily Skye

Delicious pumpkin and peach salad with hazelnuts & ricotta

Delicious pumpkin and peach salad with hazelnuts & ricotta

As you have probably heard me say a million times now, I love salads that combine lots of different flavours (and nutrients) into the one dish! So if like me, you love exciting combinations of flavours in a light and delicious salad, then this pumpkin and peach salad is one you really must try!

Ingredients:

  • 1/4 pumpkin, sliced into thin half-moons (skin on or off is optional)
  • 1 large peach, seed removed and sliced into segments
  • 2 large handfuls of baby spinach
  • 1/2 Red capsicum, seeds and pith removed and sliced into lengths
  • 2 Tbsp. Hazelnuts, lightly roasted
  • 1 Tbsp. Olive oil
  • 1/4 cup light ricotta
  • 1/2 Tsp. Cumin powder
  • 1/4 Tsp. Salt

Method:

  1. Preheat your oven to 220 c, and prepare a shallow baking tray by lightly spraying it with oil. Place your pumpkin out over the tray and sprinkle with the cumin powder and salt before baking for between 30 - 45 minutes, until soft (your baking time will vary depending on the size of your pumpkin slices). Remove and allow to cool.
  2. In your salad bowl, arrange your baby spinach, pumpkin, peach slices and capsicum slices.
  3. Use your fingers to break the ricotta up over the salad, then sprinkle with hazelnuts and enjoy!

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