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Pumpkin & spinach salad with honey dressing


600g butternut pumpkin, deseeded, peeled and cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
150g rocket or baby spinach leaves
75g pine nuts, toasted


1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tbsp honey
2 tsp wholegrain mustard

  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
  2. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season
    with salt and pepper. Gently toss until the pumpkin until well coated.
  3. Place
  4. in a single layer on the lined tray.
  5. Bake, turning once during cooking, for
    25 minutes or until golden brown.
  6. Remove from the oven and sprinkle evenly with sesame seeds.
  7. Return to oven and bake for 5 minutes or until the seeds are lightly toasted.
  8. Remove from oven and set aside for 30 minutes to cool.
  9. 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.

Note: You can cook the pumpkin up to 2 hours ahead of preparing the rest of the salad.

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