I had this deliciously different salad well over a year ago when a friend brought it to share one night. I begged for the recipe and then didn't get around to making it until Christmas where it went down an absolute treat (well, except for with my brother. But I made a very boring, very plain salad for him. Hi little brother!!).
We had it again last week when we caught up with some old friends from a previous life and one of the girls brought this along to the bbq lunch. As I'd planned a bbq for tonight's dinner, and was getting a little bit bored with regular garden salads, I thought I'd throw together a mini-version of this so that Hubby and I had something a bit special to enjoy. Again... yum! At Christmas I did the pumpkin in wedges and laid the salad out on a large platter and tonight I cut it into cubes of about an inch square and served the salad tossed in a bowl. Both worked a treat but I think I prefer the bowl version more.
Pumpkin and Spinach Salad
600g pumpkin - peeled and cut into wedges/slice or cubes
2 teaspoons olive oil
2 teaspoons honey
1 packet baby spinach (150g)
1 packet pine nuts, toasted. (I didn't have pine nuts today and used toasted pumpkin seeds instead - they were just as good)
200g fetta, crumbled
1 tablespoon fresh lemon juice
1 tablespoon honey - extra
2 tablespoons olive oil
2 tablespoons wholegrain mustard
Heat oven to 220C. line baking trays with baking paper. Place pumpkin in a large bowl and coat with oil and honey, season with salt and pepper and gently toss. Place in a single layer on baking tray and bake turning once during cooking for approximately 25 minutes or until cooked. Remove from oven and cool.
Combine dressing ingredients in a jar and shake well. Dress salad just prior to serving.
Put salad together with pumpkin, spinach, fetta and pine nuts. Drizzle with dressing and serve.