Prevent your screen
from going dark
This was inspired by my sister Suzy. We had dinner at her house one night and I loved this salad so much I requested the leftovers for my lunch the next day. Well, let me tell you, it tasted even better the next day. I often make this for myself and my youngest, Kiki, as she loves the roast pumpkin.
TIPS
• Make a double batch of this for dinner so that you have leftovers for lunch the next day.
• I like to add goats’ cheese when I make this for myself. Alternatively, you can add grilled chicken for extra protein, just make sure it’s refrigerated well when packing a school lunch.
Gluten free
To make this recipe gluten-free, use gluten-free balsamic glaze.
Vego/vegan
Replace the honey with maple syrup to make this salad vegan.
Preheat the oven to 180°C fan-forced and line a large baking tray with baking paper. Cut the pumpkin in half vertically.
Lightly toast the pine nuts in a dry frying pan over medium heat for around 2 minutes, shaking the pan to prevent burning, until they are lightly coloured – they will continue to cook after you take them off the heat.
When the pumpkin is done, I like to pop the wedges on a grill skillet to put some char marks on it for two reasons.
Place the spinach and half the balsamic glaze in a large bowl and toss to coat the spinach leaves evenly.
| Amount per serving | |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 25g |
| Fiber | 5g |
| Protein | 5g |
| Fat | 8g |
