Roasted Pumpkin Salad with Honey and Balsamic Dressing

[Guest guest]

Roasted Pumpkin Salad with Honey and Balsamic Dressing

 

 

1.75 kg (just under 4 lb) butternut pumpkin (squash),

deseeded, cut into 2 cm (3/4 " ) thick pieces

olive oil cooking spray

1/2 cup pine nuts

200 g (7 oz) baby spinach

 

Honey and Balsamic Dressing:

 

1/4 cup honey (-OR- vegan alternative such as agave nectar)

2 tablespoons (8 tsp) balsamic vinegar

1 tablespoon (3 tsp) olive oil

 

 

1. Preheat oven to 250 C (480 F). Line 2 baking trays with baking

paper. Place pumpkin in a single layer on trays. Spray with oil

and turn to coat. Season with salt and pepper. Roast pumpkin, turning

once, for 20 minutes or until golden and tender. Set aside to cool to

room temperature.

 

2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add

pine nuts. Cook, stirring, for 3 minutes or until golden.

 

3. Make honey and balsamic dressing: Combine honey, vinegar and oil in

a screw-top jar. Secure lid and shake to combine. Remove lid.

Microwave on HIGH (100%) for 10 seconds or until honey is melted.

Replace lid. Shake until well combined.

 

4. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts.

Drizzle with dressing. Season with salt and pepper. Serve.

 

 

Serves 12.