Butternut Pumpkin and Baby Spinach Salad

Instructions

1. Pre-heat oven to 220C
2. Line baking tray with baking paper
3. Cut pumpkin into wedges and place into large bowl
4. Drizzle oil and honey over pumpkin, season with salt and pepper, then toss until well coated
5. Bake for 25mins – turning pumpkin once –  until golden brown
6. Remove from oven and sprinkle with sesame seeds, then bake for 5 mins for seeds to toast
7. Remove from oven and set aside to cool
8. Mix the extra virgin olive oil, lemon juice, mustard and extra honey (optional) together for the dressing
9. Combine pumpkin, spinach and pine nuts in a large bowl, add dressing then toss. Ready to serve.