Pumpkin spinach salad recipe

Pumpkin Spinach Salad recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious pumpkin spinach salad recipe combines the earthy flavors of roasted pumpkin with the freshness of baby spinach leaves. The salad is topped with a tangy balsamic vinaigrette dressing, which perfectly complements the sweetness of the pumpkin. With its vibrant colors and nutritious ingredients, this salad is not only a feast for the eyes but also a healthy addition to any meal.

Keywords: pumpkin, spinach, salad, recipe, balsamic vinaigrette.

Pumpkin spinach salad recipe details

Pumpkin spinach salad recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

800 g	pumpkin, deseeded and peeled, cut into wedges
2 tsp	honey
2 tsp	olive oil
2 tbsp	fresh lemon juice
80 g	toasted pine nuts
	For the Dressing:
1 tbsp	honey, extra
2 tbsp	extra virgin olive oil
2 tsp	mustard
150 g	baby spinach
	salt and pepper to taste

Instructions

Preheat oven to 220°C and line a baking tray with non-stick baking paper.

Peel, deseed and cut Pumpkin and place into a large bowl. Drizzle with oil and honey and season to taste with salt and pepper. Gently toss until the pumpkin is well coated. Bake, turning once during cooking, for 25 minutes or until golden brown.

Remove from oven and sprinkle 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.

For the dressing combine the mustard, lemon juice, extra virgin olive oil and extra honey in a screw-top jar and shake well. Season with salt and pepper, if desired.

Place spinach and the pumpkin with the pine nuts in a large bowl or serving place and drizzle with the dressing. Toss gently. Serve immediately.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a