Pumpkin and spinach salad

Pair this nutty salad with pizza, a barbecue lunch or enjoy it as a meal of its own. See notes section for Low FODMAP diet tip.

Recipe «Pumpkin and spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g butternut pumpkin, deseeded, peeled, cut into wedges, 2 tsp olive oil, 2 tsp honey, 2 tsp sesame seeds, 1 tbsp fresh lemon juice , 1 tbsp honey, extra, 2 tbsp extra virgin olive oil, 2 tsp wholegrain mustard , 1 x 150g pkt baby spinach leaves, 1 x 75g pkt toasted pine nuts, Salt, to season.

Ingredients:

• 600g butternut pumpkin, deseeded, peeled, cut into wedges 
• 2 tsp olive oil 
• 2 tsp honey 
• 2 tsp sesame seeds 
• 1 tbsp fresh lemon juice 
• 1 tbsp honey, extra 
• 2 tbsp extra virgin olive oil 
• 2 tsp wholegrain mustard 
• 1 x 150g pkt baby spinach leaves 
• 1 x 75g pkt toasted pine nuts 
• Salt, to season 

Instructions

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly 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.
2. 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.
3. Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.