Bring a Plate

Thursday, September 15, 2016

Butternut pumpkin roasted with cinnamon, thyme, salt and olive oil then tossed through salad greens, red onion, sweet tomatoes, toasted almond and walnuts, and goats cheese, and served with caramelised balsamic vinaigrette. One of my my favourite salads to make as a take along.


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