Pumpkin and spinach salad for 6 person
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.
Ingredients for Pumpkin and spinach salad
- 600g butternut pumpkin, deseeded, peeled, cut into wedges
- 2 teaspoons olive oil
- 2 teaspoons honey (see notes for Low FODMAP substitution)
- 2 teaspoons sesame seeds
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey, extra (see notes for Low-FODMAP diet)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons wholegrain mustard
Pumpkin and spinach salad, How to Make
Step 1Preheat 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.
Step 2Combine 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.
Step 3Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.
Prep: 10 mins (+ 30 mins cooling time) You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3 just before serving.
Additional information for Pumpkin and spinach salad
Preparation: 0:10 Minutes, Cooking: 0:30 Minutes, Serving: 6 Person, Level:
885 kj Energy, 17g Fat Total, 2g Saturated Fat, 2.5g Fibre, 4.5g Protein, 9.5g Carbs (total),
All nutrition values are per serve
This Pumpkin and spinach salad published first on: Australian Good Taste, Images by: William MeppemYou May Also Like
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