PUMPKIN (SQUASH) & SPINACH SALAD
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
Provided by Rhiannon and Matt
Categories Spinach
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gifo Honi
[email protected]I can't wait to make this salad again!
Sunil Rai
[email protected]This salad is a great way to get your daily dose of vegetables.
Joseph Grant
[email protected]I love the pop of color from the pomegranate seeds.
dylan cool
[email protected]This salad is a great way to use up leftover pumpkin and squash.
Baba Zakari
[email protected]I used a pre-made dressing to save time. It was still very good.
Whitney Fehr
[email protected]I'm allergic to nuts, so I substituted sunflower seeds in the dressing. It was still delicious!
Laxmi Yadav
[email protected]This is a great recipe for a fall salad. The pumpkin and squash are roasted to perfection and the dressing is tangy and flavorful.
Alex Orus
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this salad. The dressing is amazing and the pumpkin is roasted perfectly.
Jonathan Eshete
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the unique flavor combination.
Lyndsey Delk
[email protected]This salad is so easy to make and it's so delicious. I love the combination of flavors and textures.
Anna Le
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's perfect for a light lunch or dinner.
Giselle Arias
[email protected]This is a great recipe for a healthy and filling salad. I love that it uses seasonal vegetables and the dressing is light and flavorful.
Rabindar Sah
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of pumpkin, but it was roasted perfectly and had a slightly sweet flavor. The dressing was also very good.
Beverly Mcconnell
[email protected]This salad was a hit at my last potluck! The combination of pumpkin, squash, spinach, and feta cheese was delicious. I especially liked the dressing, which was tangy and flavorful.