A NUTTY TASTING SIDE SALAD goes well at a bbq for a change.


  • 600g butternut pumkin, deeseeded, peeled, cut into wedges

  • 2tsp olive oil

  • 2tsp honey

  • 2tsp sesame seeds

  • 1tbs lemon juice

  • 1tbs honey extra

  • 2tbs extra virgin olive oil

  • 2tsp wholegrain mustard

  • 1x150 pkt spinach

  • 1 X 75g tasted pine nuts


  • 1.

    Preheat oven to 220 C. Line a baking tray with non stick baking paper.

  • 2.

    Place the pumkin 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,25min or until golden brown. Remove from the oven and sprinkle with sesame seeds. Return to the oven for 5minutes or until the seeds are lightly toasted. Remove from the oven

  • 3.

    And set aside for 30 min to cool.

  • 4.

    Combine the lemon juice, extra virgin olive oil, mutard and extra honey in a screw top jar and shake until well combined.

  • 5.

    Place the pumpkin , spinich and pine nuts in a large bowl, drizzzle with the dressing and gently toss until well combined, seson with salt and pepper, serve immediatly.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2731kj
  • Fat Total 61g
  • Saturated Fat 8g
  • Protein 308g
  • Carbohydrate 414g
  • Sugar 56g
  • Sodium 8448mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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you can also use sweet potatoe instead of pumpkin.

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