Roast Pumpkin Salad
 
 
Author::
Recipe type: salad
Ingredients:
  • 1.5 – 2kg butternut pumpkin, cubed 1.5cm x 1.5cm approx
  • olive oil spray
  • sea salt flakes
  • 75 grams almonds
  • baby spinach
Honey and Balsamic Dressing
  • ¼ cup honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
Method:
  1. Preheat oven to 200°C.
  2. Place pumpkin onto trays lined with baking paper.
  3. Spray lightly with olive oil and crush salt flakes over the pumpkin.
  4. Cook pumpkin for 45 minutes, until the pumpkin is starting to brown. You can cook the pumpkin well in advance and simply store it in an air tight container until you need it.
  5. While the pumpkin is cooking crush the almonds with rolling pin or other method that you prefer! Wash and dry baby spinach.
  6. To make the dressing in a small jar add honey, vinegar and olive oil.
  7. If you have made the dressing in advance and have had it sitting in the fridge, before pouring on the salad, shake vigorously to mix, then take off lid and heat in the microwave for about 15 seconds. Put the lid back on and shake vigorously again and all ingredients should combine beautifully! (The dressing should only be added immediately prior to serving.)
  8. Normally I would add this all in a salad bowl and toss, however the kids are not all super keen on the dressing, so I assemble it on the plate and pour the dressing on individually for those who like it.
Recipe by Planning With Kids at https://planningwithkids.com/2013/04/22/slow-cooker-balsamic-beef/