Name: Pumpkin Brown Rice And Spinach Salad Recipe
Total time: 40 min
Yield: 6
Cuisine: Italian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Moong Dal For Breakfast: 5 Recipes To Try 

Kelyachi Kaap, A Vegetarian 'Fish' Fry From Maharashtra 

7 Chicken Wing Types You Should Try This Weekend

Mango More: A Gudi Padwa & Ugadi Special

Here Are Three Salad Dressings You Must Try

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Combine golden roast pumpkin, brown rice and spinach for a sensational summer salad that's guaranteed to please. 

How to make Pumpkin Brown Rice And Spinach Salad Recipe

Taste

Crawler

Italian

<p>Combine golden roast pumpkin, brown rice and spinach for a sensational summer salad that's guaranteed to please. </p>

Brown Rice

1/2 butternut pumpkin,  seeded,  peeled,  cut pieces

Olive oil

Mint leaves

Finely Grated Parmesan

Garlic Clove,  Crushed

Pkt coles brand australian baby spinach

Cook the rice following packet directions. Drain well. Set aside to cool completely. 

step 1

Meanwhile, preheat oven to 180c. Line a baking tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season. Gently toss to coat. Roast, turning occasionally, for 25-30 mins or until golden brown and tender. Set aside to cool slightly. 

step 2

While the pumpkin is roasting, place the mint, parmesan, garlic, 1/2 cup of the spinach and 1/4 cup (20g) of the almonds in a food processor and process until finely chopped. With the motor running, gradually add the remaining oil in a thin, steady stream until the pesto is well combined. Season to taste. 

step 3

Place the rice, pumpkin and remaining spinach in a large bowl. Add half the pesto and gently toss to combine. Transfer the rice mixture to a large serving bowl or platter. Drizzle with the remaining pesto and sprinkle with remaining almonds. 

step 4