A fresh salad with pumpkin, baby spinach and pine nuts
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!!!
- 300 g pumpkin (peeled, deseeded, cut in wedges)
- 100 g spinach (fresh baby spinach leaves)
- 2 tsp honey
- 4 tbsp olive oil
- 1 tbsp sesame seeds (toasted)
- 50 g pine nuts (toasted)
- 1 tsp mustard
- lemon juice (from 1/2 lemon)
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.
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).
Remove from oven and sprinkle with the sesame seeds. Set aside to cool.
Mix the lemon juice, the extra olive oil, the extra honey and the mustard until well combined. Season with salt and pepper.
Place the pumpkin, spinach and pine nuts in a salad bowl. Drizzle with the dressing and gently toss. Serve immediately.
- 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.
Kallisti wants to thank you for visiting "A cat in my kitchen!" blog.