After yesterday’s butter fest (Chicken Kiev) I had to balance things out and went for this beautiful salad. Just the right thing for a nice light dinner. Also I could utilize my lonely pumpkin, which was waiting for its destiny for a couple of days now on my window sill. I think it didn’t end too bad, after all spinach is a mighty companion. At least Popey wouldn’t complain if I served him this, then again I have no idea if he likes pumpkin. Here’s the original recipe: taste.com. I practically stuck to it all the way apart from adding nutmeg and skipping sesame seeds. Nutmeg is perfect both for spinach and pumpkin so if you don’t want it to be all sweet only you can add a pinch for a different flavour. With pine-nuts you can go two ways; roast them or not roast them. If you do roast them you will get more crunchy texture, if you don’t it will be creamy and nice as well so either way you can’t lose. I roasted them this time.
- juice from 1/2 lemon
- 1 sp honey
- 1 sp olive oil
- 1 sp mustard
- salt and pepper
Shake all well and leave in fridge for 10-15 minutes. Then shake again and pour over your salad.
- 300 gr pumpkin (deseeded and cut into 1 cm cubes)
- olive oil
- salt, pepper
Put your pumpkin on a lined baking tray. Sprinkle with olive oil, just enough to coat your pumkin nicely, then pour in honey. You can adjust the amount of honey according to your taste, it will also depend on how sweet your pumpkin is, I was quite generous with it though. Season with salt, pepper. Mix well so your seasonging spreads evently. Bake in a pre-heated oven for 20 minutes at 220C. Take the pumpkin out and let it cool for 30 minutes.
Putting it together:
- 150 gr spinach
- handful of pine-nuts
Pumpkin is ready along with the sauce so all you need to do now is wash spinach and then dry it well. Roast a handful of pine-nuts and assemble your salad. First mix pumpkin with spinach, sprinkle with pine nuts and the earlier prepared sauce.
It can work both as a side dish or main course.