This recipe for roasted pumpkin salad with spinach and pine nuts is a perfect blend of savoury and sweet flavours, and makes for a hearty and healthy meal.
The roasted pumpkin adds a creamy and slightly sweet taste to the dish, which perfectly complements the fresh and crisp baby spinach.
The toasted pine nuts give a satisfying crunch and nutty flavour to the salad.
The Tweed Real Real Food Bourbon Maple Splash Balsamic Vinegar dressing ties all the ingredients together, creating a mouthwatering and satisfying salad that can be enjoyed as a side dish or as a main course.
This dish is easy to make and is perfect for anyone who is looking for a healthy and delicious meal that can be prepared in just a few simple steps.
1 Small pumpkin, peeled and diced
2 Tbsp olive oil
Tweed Real Food Lime Pepper Grinder Salt (to Taste)
4 Cups fresh baby spinach
1/2 Cup pine nuts
1/4 Cup Tweed Real Food Bourbon Maple Splash Balsamic Vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
Preheat your oven to 400°F (200°C).
Toss the diced pumpkin with 1 tablespoon of the olive oil and Lime Pepper Grinder Salt in a large bowl.
Spread the pumpkin in a single layer on a baking sheet lined with parchment paper.
Roast the pumpkin for 20-25 minutes, or until it is tender and lightly browned.
In a large serving bowl, combine the roasted pumpkin and fresh baby spinach.
In a small skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until they are lightly browned and fragrant.
Sprinkle the toasted pine nuts over the pumpkin and spinach.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Bourbon Maple Splash Balsamic Vinegar honey, and Dijon mustard.
Drizzle the dressing over the salad, and toss everything together until well combined.
Serve the roasted pumpkin salad immediately, garnished with additional pine nuts and a sprinkle of salt and pepper, if desired.
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