Recipe by Weigh It Up


  • 50g Butternut pumpkin, peeled and cut into 2 cm cubes

  • 3 cloves of garlic, left in skin

  • oil spray

  • salt & pepper

  • 2 teaspoons balsamic vinegar

  • 2 teaspoons olive oil

  • 1 teaspoon Natvia Stevia blend

  • ¼ small red onion, thinly sliced

  • 100g spinach

  • ¼ avocado

  • 30g feta

  • 1 tablespoon pine nuts


  • 1.

    Preheat oven to 200°C.

  • 2.

    Place pumpkin and garlic on a baking paper lined oven tray.

  • 3.

    Spray with oil and season with salt & pepper and roast for 40-45 minutes. Remove from oven and cool to room temperature.

  • 4.

    Meanwhile, whisk together vinegar, oil and Natvia and add onion and set aside whilst pumpkin cooks.

  • 5.

    Toss spinach leaves with dressing, top with pumpkin, avocado, feta and pine nuts.

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