• 600g butternut pumpkin, deseeded, peeled, cut into wedges
  • 2 tsp olive oil
  • 2 tsp honey
  • 2 tsp sesame seeds
  • 1 x 150g pkt baby spinach leaves
  • 1 x 75g pkt toasted pine nuts (or seasame seeds)

Dressing ingredients

  • 1 tbs fresh lemon juice
  • 2 tbs extra virgin olive oil
  • 1 tbs honey, extra
  • 2 tsp wholegrain mustard

Author of this recipe



Amateur cook

Hello everybody! My name is Paula and I live in Melbourne, Australia with my husband and son. We are vegetarian and like to eat nice, healthy food. I hope I can share lots of salads with you and... Read more
Total votes: 3

The nutty flavour of this salad is great with a stew or a Sunday roast!


Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to 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, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper. Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately. You can prepare this recipe to the end of step 2 up to 2 hours ahead. Continue from step 3 just before serving.

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