Roasted Pumpkin Salad with Honey & Balsamic Dressing

Ingredients

1 kg butternut pumpkin, deseeded, cut into 2 cm thick pieces
Olive oil cooking spray
¼ cup pine nuts (optional)
200g mixed salad leaves

Honey & Balsamic Dressing

¼ cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil

Method

1. Preheat oven to 250⁰C. Line a baking tray with baking paper. Place pumpkin in a single layer on tray. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 25 minutes or until golden and tender. Set aside to cool to room temperature.
2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring for 3 minutes or until golden.
3. Make honey and balsamic dressing: Combine honey, vinegar and oil in a jug. Microwave on high (100%) for 10 seconds or until honey is melted. Stir until well combined.
4. Place salad leaves and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper if desired. Serve.