Roast Pumpkin Salad

This is a great salad when you want something different and going to a friends house for a bbq I wanted to take something different. I actually made two salads last night, the Roast Pumpkin Salad and a Crunchy Asian Salad purely because I couldn't decide. I couldn't decide because they are both so nice and their flavours are just so different and exciting.

Roast Pumpkin Salad
Serves: 8
Points per serve: 1

2 cups Jap/Kent Pumpkin, peeled and chopped into bite size chunks
freshly ground black pepper
cooking spray
2 cups of salad leaves (mixed, baby spinach or rocket)
100g black olives, pitted
100g low fat fetta
3 tbs oregano leaves, chopped
1/4 cup balsamic vinegar
1 tbs olive oil

Preheat oven to 180 deg C. Coat a baking tray with baking paper or foil and spray generously with cooking spray. Lay pumpkin peices in a single layer on tray. Coat with cooking spray and sprinkle with pepper. Cook for approximately 30 minutes or until pumpkin in golden and tender. Allow to cool.

Place the salad leaves on serving platter or bowl. Top with cooled pumpkin, olives, crumbled fetta and oregano leaves. Toss gently to ruffle but not mix.

Combine the balsamic vinegar and olive oil is a small screw top jar, securing lid and shaking well to mix. Drizzle over the salad.