Roasted pumpkin and red onions tossed with olive oil is a perfect combination with crunchy, toasted walnuts and baby spinach. Serve the salad mix with lemon garlic dressing for sweet and tart flavour.

Serving Size: 4


for salad:

  • Baby spinach 120-150 gram
  • Walnut 1/4C, chopped and toasted in frying pan
  • Pumpkin, 400 gram
  • Red onion 1, chopped
  • Optional: goat cheese or blue cheese

for lemon garlic dressing:

  • Olive oil, 1/3 Cup
  • Lemon juice, 4 Tablespoon
  • Garlic, 1 Tablespoon, minced
  • Sea salt, ¼ teaspoon
  • Ground Pepper, ¼ teaspoon
  • Low-carb sweetener, 1 teaspoon


  1. Cut pumpkin into bite size pieces. Chop red onions.
  2. Put pumpkin and red onions in a baking sheet and spray olive oil and sea salt.
  3. Bake them for 20 minutes at 220˚C or 430˚F.
  4. Toast chopped walnuts in a frying pan.
  5. Put together baby spinach, roasted pumpkin and onion, and walnuts. If desired, add goat or blue cheese to the mix.
  6. Make lemon garlic dressing by mixing olive oil, lemon juice, garlic, sea salt and ground pepper, and sweetener.
  7. Pour the dressing over the mixed salad and serve.