Adapted from http://www.taste.com.au/recipes/14443/pumpkin+and+spinach+salad?ref=coll…
Ingredients
600g butternut pumpkin, deseeded, peeled, cut into wedges
olive oil spray
2 tsp honey
2 tsp sesame seeds
1 tbs honey, extra
1 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts
2 tbs balsamic vinegar
Method
Step 1
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl, drizzle with honey and toss. Sprinkle with salt and pepper and toss until pumpkin is well coated. Place in a single layer on the lined tray and spray with oil. 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 2
Combine extra virgin olive oil, mustard, balsamic and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
Step 3
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.