Pumpkin Salad

(Prep + Cook Time: 40 minutes | Servings: 6)

1 tbsp. honey + 2 tsp. honey  
2 tbsp. olive oil + 2 tsp. olive oil  
21 oz. pumpkin; peeled, seeded and cut into medium pieces  
2 tsp. sesame seeds  
1 tbsp. lemon juice  
2 tsp. mustard  
4 oz. baby spinach  
2 tbsp. pine nuts; toasted
A pinch of sea salt  
Black pepper to the taste  

1- In а bowl; mix pumpkin with а pinch of salt, black pepper, 2 tsp. oil and 2 tsp. honey, toss to coat well, spread on а lined baking sheet, place in the oven at 400 °F and bake for 25 minutes.  
2- Leave pumpkin pieces to cool down а bit, add sesame seeds, toss to coat, place in the oven again and bake for 5 minutes more.  
3- In а bowl; mix lemon juice with 1 tbsp. honey, 2 tbsp. oil and mustard and stir well.  
Leave pumpkin to completely cool down and transfer it to а salad bowl.  
4- Add baby spinach and pine nuts and stir. Add salad dressing you’ve made, toss to coat well, divide between plates and serve as а side salad.  

Nutrition Facts Per Serving:
Calories: 220;
Fat: 10;
Fiber: 2;
Carbs: 7;
Protein: 6

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