Helen RandellPumpkin and Baby Spinach Salad
January 20th 2009 18:53
As is often the case with these things, I had another birthday to attend on the same day, so although I attended the 50th, I did not eat there. I did sneak myself a few bits of pumpkin and spinach before we left though – delicious.
Pumpkin and baby spinach salad
Approx 1kg pumpkin, cut into 2cm cubes
200g baby spinach
½ cup pine nuts
Dressing
½ cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Preheat oven to 200 degrees and cook pumpkin for approximately 40 minutes, or until tender. Leave to cool.
Pan fry pine nuts until nicely coloured. Leave to cool.
To make dressing: place all ingredients into a container with a lid and shake until well combined. You may need to heat up the honey a little in order to do this.
Place spinach, pumpkin and pine nuts in a bowl and drizzle with dressing.
Serves 12.
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