Pumpkin Seed Spinach Salad with Roasted Almonds

1.Preheat the oven to 350°F (180°C).

2.Cut the small pumpkin into small cubes and place them on a baking sheet. Drizzle with olive oil and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

3.In a separate pan, toast the pumpkin seeds over medium heat until they start to pop and become fragrant. Set aside to cool.

4.Roughly chop the almonds and spread them on a baking sheet. Toast in the oven for 10-12 minutes until golden brown and fragrant.

5.In a large mixing bowl, combine the roasted pumpkin cubes, toasted pumpkin seeds, and spinach leaves.

6.Add the toasted almonds to the bowl and gently toss all the ingredients together.

7.Serve the pumpkin seed spinach salad immediately as a nutritious and flavorful dish.

8.Enjoy your delicious and healthy Pumpkin Seed Spinach Salad with Roasted Almonds!