Name: Pumpkin and Spinach Salad recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: 600 g butternut pumpkin cut into wedges deseeded peeled; 2 tsp olive oil; 2 tsp honey; 2 tsp sesame seeds; 1 tbs fresh lemon juice; 1 tbs honey; 2 tbs extra virgin olive oil; 2 tsp wholegrain mustard; 150 g spinach; 100 g toasted pine nuts; 100 g Danish fetta crumbled

by Kidnround Last updated on 01/22/2021

This nutty salad is great with pizza, a barbeque lunch, with a roast or enjoy it as a meal on its own. - Kidnround

Ingredients

600 g butternut pumpkin cut into wedges deseeded peeled
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
150 g spinach
100 g toasted pine nuts
100 g Danish fetta crumbled

Method

Step 1

Preheat oven to 220C.
Step 2

Place the pumpkin in a large plastic zip lock bag or a bowl. Drizzle with oil and 2 teaspoon honey. Season with salt and pepper. Gently toss until the pumpkin is well coated.
Step 3

Place pumpkin in a single layer on a lined tray. Bake, turning once during cooking, for 25 minutes or until gold brown.
Step 4

Remove from oven and sprinkle evenly with the sesame seeds. Return to the oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from the oven and set aside for 30 minutes to cool.
Step 5

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake well until well combined. Season with salt and pepper.
Step 6

Place the pumpkin, spinach, pine nuts and crumbled feta in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.