Pumpkin and Spinach Salad with Risoni
4 Servings
Prep Time:10 min 
Total Time:40 min 



    Product Substitutes

    For Lighter version use Philadelphia Light BlockFeeling experimental?

    Explore all other Products


    1. 1

      Place the pumpkin and cubed PHILADELPHIA on separate paper lined baking trays and spray with oil.

    2. 2

      Bake the pumpkin in a hot oven 200 °C for 20 minutes, then add the PHILADELPHIA and cook a further 10 minutes until pumpkin is cooked and PHILLY is golden. Allow to cool.

    3. 3

      Combine the vinegar, oil, garlic, sugar and seasonings in a jar. Shake until well combined then stir dressing through the pasta until well coated. Toss through the spinach, tomatoes and pumpkin.

    4. 4

      Spoon the salad into a serving bowl then toss over the PHILLY. Serve immediately.


    Go ahead, ask us anything

    View all FAQsImage