Both Ang and my footy teams didn’t make the grand final. I did host a tasty barbeque at our house though… a few snags and a yummy salad accompanied by some freshly baked rolls. Easy but delicious.
This is an all time favorite salad that I whip up regularly in the warmer seasons. It’s a little sweet too, with honey in the dressing. It’s a perfect salad to take along when someone asks you to bring something to a barbie or party. It tastes great the next day too.
Roasted Pumpkin and Spinach Salad (with pine nuts)
Recipe and image: Taste.com.au
600 g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 tbs fresh lemon juice
1 tbs honey, extra
2 tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g pkt baby spinach leaves
1 x 75g pkt toasted pine nuts
Method:
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
2. Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
3. Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.
We had some delicious looking recipes last week. The most we’ve had yet! Thanks so much for sharing.
Here are some of the delicious looking pies that were shared.
From L to R:
1. Sweet Potato Pie ~ One Mother Hen
2. Pumpkin Cheesecake ~ Mrs Mama Panda
3. Brownie Lime Cheesecake ~ Me and My Sweets
4. Lemon Tart ~ Carole’s Chatter
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