I found this recipe in an Australian site. It perfectly combines the bitter taste of spinach with the sweet pumpkin. It can be eaten as a light vegan meal or as a super side dish of a barbecue lunch or dinner. Enjoy!!!
A fresh salad with pumpkin, baby spinach and pine nuts
Ingredients
Instructions
Pumpkin
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Place the pumpkin in a large bowl and drizzle with 1 tbsp oil and 1 tsp honey. Season with salt and pepper and toss gently until the pumpkin is well coated.
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Preheat oven to 220°C. Line a baking tray with baking paper and place the pumpkin wedges in a single layer. Bake, turning once during cooking, until golden brown (about 30 min).
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Remove from oven and sprinkle with the sesame seeds. Set aside to cool.
Dressing
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Mix the lemon juice, the extra olive oil, the extra honey and the mustard until well combined. Season with salt and pepper.
The final touch
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Place the pumpkin, spinach and pine nuts in a salad bowl. Drizzle with the dressing and gently toss. Serve immediately.
Notes
- I always buy "ready-to-use" pumpkin wedges (unseeded & peeled) for convenience.
- You can add extra greens other than spinach i.e. lettuce.
- The image shows the salad served with a grilled turkey burger and a wholegrain pitta bread.