Baked Pumpkin, Pear and Walnut Salad

Ingredients

2 Handfuls fresh baby spinach

1/6 large kent pumpkin

2 fresh beetroot

2 pears (any type)

1/2 bunch curly kale

1 tin chickpeas

1/3 cup chopped walnuts

Method

1: Gather your fresh ingredients. Turn oven on to 220C

2: Chop pumpkin and pears into 2cm dice. Peel and chop beetroot to match pumpkin size.

3: Open chickpeas and drain and rinse. Spread onto flat baking tray and put in oven.

4: Place pumpkin, pears and beetroot in a baking dish and toss in olive oil. Bake until just tender.

5: Tear kale into pieces. Spray with olive oil and place on top of Pumpkin mix. Return dish to oven.

Step 6: Add chopped walnuts to chickpea tray.

When kale is crunchy and walnuts and chickpeas are toasted, remove from oven and place everything on a bed of fresh baby spinach