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Pumpkin and spinach salad
Pumpkin and spinach salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Versatile nutty salad perfect with pizza, barbecue, or as a standalone dish. Low FODMAP option available.
Ingredients:
  • 600g butternut pumpkin, deseeded, peeled, cut into wedges
  • 9.20 gm olive oil
  • 14.40 gm pure Australian honey
  • 6.00 gm sesame seeds
  • 21.00 gm fresh lemon juice
  • 28.60 gm honey, extra (see notes for Low-FODMAP diet)
  • 36.40 gm extra virgin olive oil
  • 11.80 gm wholegrain mustard
  • 1 x 150g pkt baby spinach leaves
  • 1 x 75g pkt toasted pine nuts
  • Salt, to season
Instructions:
  • Preheat the oven to 220°C. Line a baking tray with non-stick baking paper. In a large bowl, combine pumpkin with oil, honey, salt, and pepper, and toss gently until well coated. Spread the pumpkin in a single layer on the lined tray. Bake for 25 minutes, turning once until golden brown. Sprinkle evenly with sesame seeds and bake for an additional 5 minutes until lightly toasted. Remove from the oven and let it cool for 30 minutes before serving.
  • In a screw-top jar, shake together lemon juice, extra virgin olive oil, mustard, and extra honey until well combined. Season with salt and pepper to taste.
  • In a spacious bowl, combine the pumpkin, spinach, and pine nuts. Drizzle the dressing over the mixture and delicately toss until evenly coated. Enjoy promptly.

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