Name: Roasted pumpkin salad with honey and balsamic dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces; olive oil cooking spray; 125.00 ml pine nuts; 200g baby spinach; 89.38 gm honey; 40.00 ml balsamic vinegar; 18.20 gm olive oil

Roasted pumpkin salad with honey and balsamic dressing

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Irresistible, crowd-pleasing sweet dressing.

Ingredients:

1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces
olive oil cooking spray
125.00 ml pine nuts
200g baby spinach
89.38 gm honey
40.00 ml balsamic vinegar
18.20 gm olive oil

Instructions:

1. Preheat your oven to 250°C. 2. Prepare 2 baking trays by lining them with baking paper. 3. Arrange the pumpkin slices in a single layer on the trays. 4. Give the pumpkin a light spray of oil, ensuring all pieces are coated. 5. Season the pumpkin with salt and pepper. 6. Roast the pumpkin for 20 minutes, turning once, until it is golden and tender. 7. Allow the roasted pumpkin to cool to room temperature before serving.
Heat a small non-stick frying pan over medium heat. Toast pine nuts, stirring occasionally, for about 3 minutes until they turn golden brown.
Prepare the honey and balsamic dressing by combining honey, vinegar, and oil in a screwtop jar. Shake vigorously to mix the ingredients. Microwave on HIGH for 10 seconds or until the honey is melted. Shake again until fully combined.
In a large bowl, combine spinach, pumpkin, and pine nuts. Drizzle with dressing, season with salt and pepper, and serve.

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