roasted pumpkin salad with honey and balsamic dressing

Ingredients

·         1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces

·         olive oil cooking spray

·         1/2 cup pine nuts

·         200g baby spinach

Honey and balsamic dressing

·         1/4 cup honey

·         2 tbsp Balsamic Vinegar

·         1 tbsp olive oil

Method

Preheat oven to 250°C. Line baking trays with baking paper. Place in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.

Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts and cook, stirring for 3 minutes or until golden.

Make honey and balsamic dressing:

Combine ingredients in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined. Place and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper.

This is a super easy salad to make. I usually make this for big gatherings! Everyone really likes it!