A refreshing salad featuring roasted pumpkin cubes, toasted pine nuts, and a bed of spinach leaves, dressed with olive oil and seasoned with garlic and sea salt.
Yield: 4
Materials
Salad Base
- 500 g pumpkin cut into cubes
- 1 bunch spinach leaves for serving
Dressing
- 60 ml olive oil plus more if desired
- 1 pinch sea salt
- 2 cloves garlic crushed
- 40 ml toasted pine nuts plus more if desired
Additional Ingredients
- 1 brown onion sliced
Instructions
Preparation
- Preheat oven to 200°C.
- Cut pumpkin into cubes (about 500g) and place on a baking tray.
- Drizzle with olive oil and season with sea salt, garlic, and sliced onion.
- Roast in the oven until pumpkin is soft and onion is cooked.
- Cool the roasted pumpkin mixture.
Toasting Pine Nuts
- Place pine nuts in a dry pan over medium heat and toast until fragrant.
Assembly
- Place spinach leaves on the base of a serving dish.
- Add the cooled pumpkin mixture and sprinkle with toasted pine nuts.
Notes
Adjust seasoning and olive oil to taste. Serve immediately.
A refreshing salad featuring roasted pumpkin cubes, toasted pine nuts, and a bed of spinach leaves, dressed with olive oil and seasoned with garlic and sea salt.
Notes: Adjust seasoning and olive oil to taste. Serve immediately.