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Butternut Pumpkin and Baby Spinach Salad

butternut-pumpkin-and-baby-spinach-salad

Butternut Pumpkin and Baby Spinach Salad

Serves: 6
Time to make: 10 minutes (Preparation) + 30 minutes (Cooking)

 butternut-pumpkin-and-baby-spinach-salad

 

Ingredients

  • 600g butternut pumpkin, deseeded
  • 2tsp olive oil
  • 2tsp honey
  • 2tsp sesame seeds
  • 1tbs lemon juice (freshly squeezed)
  • 2tbs extra virgin olive oil
  • 2tsp wholegrain mustard
  • 150g baby spinach leaves
  • 75g pine nuts

Nutrition (per serve)

Energy: 885kJ
Calories: 211cal
Protein: 4.5g
Fat: 17g
– saturated: 2g
Carbohydrates: 30g
– sugars: 0g
Dietary Fibre: 2.5g
Sodium: 0mg

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.

 

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