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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 211.8 kcal |
| Protein | 3.6 g |
| Fat | 15.2 g |
| Carbohydrates | 19.4 g |
| Fiber | 3.1 g |
| Sugar | 7.6 g |
Published on Aug 03, 2024 by Luminița