Butternut Pumpkin and Baby Spinach SaladServes: 6 | ![]() |
Ingredients
| Nutrition (per serve)
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Instructions
- Pre-heat oven to 220C
- Line baking tray with baking paper
- Cut pumpkin into wedges and place into large bowl
- Drizzle oil and honey over pumpkin, season with salt and pepper, then toss until well coated
- Bake for 25mins – turning pumpkin once – until golden brown
- Remove from oven and sprinkle with sesame seeds, then bake for 5 mins for seeds to toast
- Remove from oven and set aside to cool
- Mix the extra virgin olive oil, lemon juice, mustard and extra honey (optional) together for the dressing
- Combine pumpkin, spinach and pine nuts in a large bowl, add dressing then toss. Ready to serve.