I found this salad recipe on taste.com.au and will definitely be trying it soon! It has had 247 facebook likes and is rated 5 stars out of 186 votes! It must be good Some people suggest adding fetta too. The recipe looks pretty healthy so if you enjoy making delicious salads then enjoy! I’d love to hear your thoughts on the recipe if you try it!
Pair this nutty number with pizza, a barbecue lunch or enjoy it as a meal of its own.
Ingredients (serves 6)
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey, extra
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.
Prep: 10 mins (+ 30 mins cooling time)
You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3 just before serving.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.