While my girl enjoyed so much and happily 'polished clean' a dish of fragrance crunchy toppings Lemon and Almond baked Salmon, I have this big tub of nutty pumpkin salad to enjoy ^-^!
Or make fried rice with pumpkin and raisins.
Or make some pumpkin soups/desserts be it savoury or sweet.
Pumpkin salad ? Nope!
Roasted or baked pumpkin ? Nope, and this is my first attempt in making pumpkin salad with a medley of baby lettuces.
Recipe adapted mostly from Taste.com by Sarah Hobbs
Pumpkin and Baby Spring Mix Salad
600g pumpkin, deseeded, peeled, cut into wedges
2 teaspoons extra virgin olive oil
2 teaspoons honey
2 teaspoons sesame seeds
For the salad dressing:
1 tablespoon fresh lemon juice
1 tablespoon honey, extra
2 tablespoons extra virgin olive oil
2 teaspoons wholegrain mustard
142g Baby Spring mix (a medley of baby lettuces)
75g toasted pine nuts
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.
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.
Place the pumpkin, spinach (or mix baby lettuces) and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately.
Well, here's a bowl of refreshing healthy salad to munch munch! Really loved the sweet pumpkin tossed in a bed of crunchy baby mix and pine nuts ^-^! Enjoy!
Have a pleasant week !
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN)
hosted by Eileen (Eileen's Diary).