1/2 Butternut Pumpkin, peeled and cubed
1 Bag Baby Spinach Leaves, washed and dried
1/2 Cup Pinenuts, toasted
1/4 Cup Balsamic Vinegar
1/2 Cup Olive Oil
1 Tbl Mustard
1 Tbl Honey
Salt and Pepper
Preheat your oven to 180C.
Place your pumpkin cubes on a lined baking tray, drizzle with some olive oil and season with salt and pepper. I gave my pumpkin a good toss with a spoon to ensure it was completely coated with the oil and seasonings.
Bake until pumpkin is cooked through, but not soft and soggy. You want it to still be slightly firm, no-one likes a soggy salad. Set aside to cool while you make the rest of the salad.
Place your pinenuts in a frypan and place over a medium heat. Nuts contain natural oils, so you don’t need to add any to the pan. This also means they have a tendency to burn quickly, so make sure you keep and eye on them and toss them around to prevent them from burning.
Combine your dressing ingredients in a bowl or jug and give a good whisk to combine.
Spread your Baby Spinach Leaves across the bottom of your serving tray and lay your cooked pumpkin over the top. Crumble the feta cheese over the pumpkin and spinach, and sprinkle with the roasted pinenuts. Spoon your dressing over the salad and you’re ready to serve.
Notes: You can substitute Dijon Mustard in the dressing for a slightly different flavour.