Pumpkin is an amazingly versitile ingredient that can be used in dishes from muffins to dips, in a vegetable bake or as a mash. One of our favourite ways to use pumpkin is to roast it, which brings out its lovely soft texture and sweetness, and then to make it the hero of a salad.
We've added some sesame and sunflower seeds in this easy and tasty pumkpin salad to add some crunch and intrigue, and laid it on a bed of nutritious baby spinach.
This recipe can be whipped up in half an hour and serve four as a side salad - pumpkin always tastes great with poultry or pork. However, pumpkin is hearty and fills the tummy, so we love this one on its own!
- Preheat oven to 220°C.
- Deseed and peel the pumpkin and cut into bite-sized chunks. In a large bowl, pour oil and honey over the pumpkin, season with salt and pepper and gently toss until the pumpkin is well coated.
- Line an oven proof tray with baking or greaseproof paper and place the pumpkin on the tray in a single layer.
- Bake for 25 minutes, turning once. Once the pumpkin is golden brown, remove from the oven and sprinkle the sesame seeds over the top. Return the tray to the oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
- Combine the lemon juice, olive oil and mustard. Stir or whisk well. Season with salt and pepper.
- Plate the pumpkin on a bed of baby spinach and top with sunflower seeds. Drizzle with the dressing and gently toss until all ingredients are combined.
Tips from the author
- This recipe will work with any variety of pumpkin.
- If you prefer a sweeter salad, you can add another tablespoon of honey to the dressing.