Pumpkin And Spinach Salad With Balsamic Dressing
Place dressing ingredients in a jar loosen honey with a spoon then secure the lid and shake vigorously until combined.
Pumpkin and spinach salad with balsamic dressing. Preheat oven to 2500c. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Meanwhile heat a small non stick frying pan over medium heat. Pour over dressing and enjoy.
Arrange salad ingredients in a bowl drizzle. Place pumpkin in a single layer on trays. This classic salad dressing includes mayonnaise anchovies vinegar green onion garlic parsley tarragon and chives. Shake dressing in a jar.
Shake dressing in a jar. To finish it off sprinkle on a 14 cup of pine nuts or any nut of your choice and crumble some feta cheese if you want. Top with cooled steamed pumpkin then sprinkle feta cheese over the pumpkin. I like it a bit sharp because it balances out.
It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes a seafood salad or as a sauce over broiled fish. While pumpkin is roasting wash and dry baby leaves and chop walnuts. Add balsamic vinegar and let boil for a few more minutes. Prepare the balsamic dressing by combining the coconut oil vinegar minced garlic thyme salt and pepper toss the pumpkin cubes into the dressing and allow to marinate for 15 20 minutes remove the pumpkin from the bowl reserving the dressing and place on a parchment lined baking sheet in the oven for 40 minutes.
Toss pumpkin with olive oil salt and pepper. Wash and spin dry the spinach leaves. While the goat cheese is in the oven toast pumpkin seeds in a dry frying pan over fairly high temperature until they get some color and start to pop. Place pumpkin onto oven tray season with oil salt and pepper and roast for 15 18 minutes.
Spread on baking tray bake for 20 minutes. Remove pumpkin from oven and cool for 5 minutes. Using a large flat platter place spinach leaves first onto the platter. Cook stirring for 3 minutes or until.
Peel and dice pumpkin into 1cm cubes. Turn off the heat. Instructions preheat oven to 200c 390f. Instructions preheat oven to 350f.
Lower the heat add butter and let simmer until it turns a golden brown color and a pleasant nutty scent. Place pumpkin a bowl sprinkle with salt and pepper and 2 tsp olive oil. Instructions preheat oven to 220c430f standard or 200c390f fanconvection. Remove from oven flip then.
Line 2 baking trays with baking paper.