September 26, 2016

Roasted Pumpkin Salad

Roasted Pumpkin Salad with Maple Balsamic Dressing

Serves 4-6


  • 1 small pumpkin, seeds scooped out (roast em!), cut into 2-in pieces
  • Olive oil spray (or olive oil)
  • ½ cup toasted pine nuts
  • 200g baby spinach
  • ¼ cup maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil


  1. Preheat oven to 450°F. Place pumpkin in a single layer on tray – coat with olive oil spray (or toss with plain olive oil) and season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.
  2. Combine maple syrup, vinegar and oil in a screwtop jar. Secure lid and shake to combine.
  3. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts and drizzle with dressing. Toss and season with salt and pepper as desired.

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