A vibrant roasted butternut pumpkin and baby spinach salad with honey-mustard dressing, topped with toasted sesame seeds and pine nuts. Perfect as a side dish or light meal.

australian

mediterranean

Nutrition

High in vitamins A and C from pumpkin and spinach, with healthy fats from olive oil and pine nuts, plus moderate protein and fiber content.

Calories	242 kcal
Energy	1012 kJ
Protein	5 g
Total Fat	16 g
Saturated Fat	2 g
Trans Fat	0 g
Polyunsaturated Fat	6 g
Monounsaturated Fat	8 g
Cholesterol	0 mg
Carbohydrate	21 g
Sugars	13 g
Dietary Fibre	3 g
Sodium	53 mg

*per serving

VeganVegetarianGluten FreeDairy FreeEgg FreeSoy FreeShellfish FreeHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetariansaladlight mealsideoven and roasting

Pumpkin and spinach salad recipe

Taste (Sarah Hobbs)

6

Name: Pumpkin and spinach salad recipe — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 600 gram Butternut Pumpkin (peeled, deseeded, sliced); 2.5 tablespoon Extra Virgin Olive Oil; 1.5 tablespoon Honey (100% Australian pure); 2 teaspoon Sesame Seeds; 1 tablespoon Lemon Juice (fresh); 2 teaspoon Wholegrain Mustard; 150 gram packet Baby Spinach Leaves; 75 gram packet Pine Nuts (toasted)

servings

0

per serve

0

minutes

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Ingredients

600 gram Butternut Pumpkin peeled, deseeded, sliced

2.5 tablespoon Extra Virgin Olive Oil

1.5 tablespoon Honey 100% Australian pure

2 teaspoon Sesame Seeds

1 tablespoon Lemon Juice fresh

2 teaspoon Wholegrain Mustard

150 gram packet Baby Spinach Leaves

75 gram packet Pine Nuts toasted

Equipment

Large serving bowl

Large mixing bowl

Baking tray

Baking paper

Oven

Screw-top jar

Instructions

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper.

Place pumpkin in a large bowl. Drizzle with 2 tsp oil and 2 tsp honey and season. Gently toss until the pumpkin is well coated. Arrange pumpkin in a single layer on the prepared tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Sprinkle pumpkin evenly with sesame seeds, then bake for a further 5 minutes or until the seeds are lightly toasted and the pumpkin is tender. Set aside for 30 minutes to cool.

Place lemon juice, remaining honey, remaining olive oil and mustard in a screw-top jar. Season and shake until well combined.

Place the pumpkin and spinach in a large serving bowl. Drizzle over the dressing and gently toss until just combined. Scatter with pine nuts and serve immediately.