Creamy Spinach and Pumpkin Salad

• 200g baby spinach leaves
• 500g pumpkin, peeled, seeded and sliced into 1.5 cm wedges
• 1/2 red onion, thinly sliced
• Garnish
• 1 tablespoon chopped dried apricots
• 2 tablespoons chopped cashews
• Mustard Dressing
• 1/3 cup KRAFT Classic Mayonnaise
• 2 tablespoons natural yoghurt
• 2 teaspoon seeded mustard

1. Preheat oven to 220 C. Spray pumpkin with cooking oil, and bake for 30 minutes or until tender.
2. Allow to cool.
3. Place spinach in a serving dish, top with cooked pumpkin and onion.
4. Combine mayonnaise, yoghurt and mustard.
5. Mix to form a dressing, and drizzle over salad and lightly toss.
6. Garnish with dried apricots and cashews.

baby spinach leaves, red onion, apricots, cashews, dressing, kraft classic mayonnaise, natural yoghurt, seeded mustard

Taken from www.kraftrecipes.com/recipes/creamy-spinach-pumpkin-salad-102921.aspx (may not work)