Pumpkin Salad with Onion, Arugula, Parmesan and Pesto

Introduction

This delicious, pumpkin-inspired dish is easy to prepare and is perfect for the autumn. 

Ingredients

• 1.75kg butternut pumpkin, seeds removed, cut into 2cm-thick pieces
• 1/2 cup pine nuts
• 200g baby arugula
• Honey and balsamic dressing
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Preparation

• ​Preheat oven to 250°C
• Line 2 baking trays with baking paper and place pumpkin in a single layer on trays
• Spray with oil and turn to coat
• Season with salt and pepper
• Roast pumpkin, turning once, for 20 minutes or until golden and tender
• Set aside to cool to room temperature
• Heat a small, non-stick frying pan over medium heat and add pine nuts
• Cook, stirring, for 3 minutes or until golden
• Place spinach and pumpkin in a large bowl
• Sprinkle with pine nuts
• Drizzle with dressing

Serving Suggestion

The salad can be served with bbq, grilled or pan fried salmon.