Roasted Butternut Pumpkin and Spinach Salad

Experience the harmonious blend of flavors in this vibrant salad featuring roasted butternut pumpkin, fresh spinach, and toasted pine nuts, all brought together with a zesty lemon vinaigrette. Perfect for a light and refreshing meal, this salad is sure to impress your guests.

Ingredients

For Salad
600	g deseeded, peeled, and cut into wedges
2	teaspoons olive oil
2	teaspoons honey
2	teaspoons sesame seeds
1	tablespoon fresh lemon juice
1	tablespoon honey, plus extra
2	tablespoons extra virgin olive oil
2	teaspoons coarse grain mustard
1	(150 g) packet baby spinach leaves
75	g toasted pine nuts

Instructions

• For Roasted Pumpkin

  1. Preheat the oven to 220°C (425°F).
  2. Line a baking tray with non-stick baking paper.
  3. In a large bowl, combine the butternut pumpkin wedges with olive oil, honey, salt, and pepper. Toss gently until well coated.
  4. Arrange the pumpkin in a single layer on the lined tray. Bake for 25 minutes, turning once, until golden brown.
  5. Remove the pumpkin from the oven and sprinkle with sesame seeds. Return to the oven and bake for an additional 5 minutes, or until the seeds are lightly toasted. Let it cool for 30 minutes.

• Assembly

  1. In a screw-top jar, combine lemon juice, extra virgin olive oil, mustard, and extra honey. Shake well until combined. Season with salt and pepper.
  2. In a large bowl, mix the roasted pumpkin, baby spinach leaves, and toasted pine nuts. Drizzle with the dressing and gently toss until combined.
  3. Serve the salad immediately and enjoy.

Aug 03, 2024