Pumpkin (Squash) & Spinach Salad

READY IN: 40mins
Recipe by Rhiannon and Matt

Gourmet pizzas call for a special side salad - this nutty number goes well. Notes & tips: Prep: 10 mins (+ 30 mins cooling time) You can prepare this recipe to the end of step 6 up to 2 hours ahead. Continue from step 7 just before serving. Source: Australian Good Taste magazine - November 2006

Top Review by Wendys Kitchen

I made this for a brithday party. Instead of using a dressing I caramlised onions and added caramelised almonds. It was a big hit and was the only salad that was demolished.

Ingredients Nutrition

Directions

  1. Preheat oven to 220°C.
  2. Line a baking tray with non-stick baking paper.
  3. 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.
  4. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown.
  5. 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.
  6. 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.
  7. Place the pumpkin, spinach and pine nuts in a large bowl, drizzle with the dressing and gently toss until just combined.
  8. Serve immediately.

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