Pumpkin and Spinach Salad

Ingredients

  • 600 g butternut or jap pumpkin, deseeded, peeled, cut into wedges
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 2 teaspoons sesame seeds
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey, extra
  • 2 tablespoons extra virgin olive oil
  • + 4 more ingredients
    • 2 teaspoons wholegrain mustard
    • 1 x 150 g packet spinach
    • 100 g toasted pine nuts
    • 100 g Danish feta, crumbled

1. Preheat oven to 220°C. 2. Place the pumpkin in a large plastic zip lock bag or a bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. 3. Place pumpkin in a single layer on a lined tray. Bake, turning once during cooking, for 25 minutes ...

View full recipe at SpringPad

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