Another simple yet delicious recipe that takes no time to make yet can impress at any dinner or BBQ! It tastes delicious and is best enjoyed accompanied with a chilled herbal tea on a hot summers evening. Any protein source goes with this salad recipe. Prawns, chicken, goat's cheese or any meat you've got left over from the previous day.
Pumpkin and Spinach Salad Ingredients - serves 6
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
1 tsp raw honey (optional)
2 tsp sesame seeds
1 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g packet baby spinach leaves
75g toasted pine nuts
Parmesan shavings (optional)
Method
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil. 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 20 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 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. Sprinkle with the sesame seeds.
- Serve immediately with your chosen source of protein.
Nutritional Highlights
Pumpkins aren't just for Halloween; they're a nutritional powerhouse! This vibrant orange vegetable is packed with essential vitamins and minerals, notably vitamin A, which is vital for eye health. Thanks to the high beta-carotene content, which our bodies convert into vitamin A, pumpkins play a role in enhancing vision, especially in dim light. But the goodness doesn't stop there. Pumpkins are also a rich source of dietary fibre, which aids digestion, keeps you feeling full, and supports a healthy heart by managing cholesterol levels.
Spinach, on the other hand, is a stealthy green leaf that wears the nutritional crown in the vegetable kingdom. Packed with iron, it's a boon for vegetarians and those with iron-deficiency anaemia. This mineral is crucial for producing red blood cells and transporting oxygen throughout the body. Moreover, spinach contains a treasure trove of antioxidants, including quercetin, which has been studied for its potential anti-inflammatory properties. Combined with the beneficial fats from the pine nuts and olive oil, this salad is not just a treat for the taste buds but also a gift for your overall health.
