Roasted pumpkin, lentil & ricotta salad

Points® value

Meal Items

Pumpkin, cooked without added fat

250 g, roasted, cut into wedges

Zucchini

1 small, roasted, cut into batons

lentils, canned, rinsed, drained

½ cup(s), brown variety

Baby spinach

1 cup(s)

red wine vinegar

1 tsp

Olive oil

1 tsp

reduced-fat ricotta cheese

1½ tbs, crumbled

Walnuts

1 tbs, roasted, chopped

fresh chives

2 tsp, chopped

Combine pumpkin wedges, zucchini, lentils, spinach, vinegar and olive oil. Sprinkle with ricotta cheese, walnuts and chives.