Healthy Roasted Pumpkin Salad Recipe | Pumpkin and Spinach Salad Recipe

Salad is a dish contains a mixture of small pieces of food, like vegetables with sauce or salad dressing. Here is a pumpkin and spinach salad recipe, which will be perfect as a side dish with a main meal at lunch or dinner.


  • Butternut pumpkin (peeled and cut into wedges) – 600g
  • Whole-grain mustard – 2 tsp.
  • Toasted pine nuts – 1 packet (75g)
  • Olive oil – 2 tsp.
  • Baby spinach leaves – 1 packet (150g)
  • Sesame seeds – 2 tsp.
  • Fresh lemon juice – 1 tbsp.
  • Honey – 1 tbsp.
  • Extra virgin olive oil – 2 tbsp.
  • Salt – to taste
  • Black pepper – to taste


  • Preheat the oven to 220° C.
  • Line a baking tray with a baking sheet.
  • Place the butternut pumpkin wedges in a large bowl. Add olive oil and honey; toss to combine well. Season them with black pepper and salt. Toss gently to coat pumpkin wedges.
  • Arrange pumpkin wedges in a single layer on the baking tray. Place the tray into the preheated oven and bake for about 25 minutes or until golden brown and turn once during baking.
  • Remove from the oven and sprinkle sesame seeds evenly over baked pumpkin. Put it back in oven and bake until the seeds are lightly toasted or for about 5 minutes.
  • Remove the tray from oven and set aside to cool.
  • In a screw-top jar, add the lemon juice, mustard, extra virgin olive oil and honey. Shake them until well combined. Season with black pepper and salt.
  • In a large bowl, place pumpkin, pine nuts and spinach. Drizzle the dressing over the pumpkin mixture and gently toss until combined.
  • Place the salad in a serving dish and serve immediately.

You can toss the salad with mint and spread some crumbled feta cheese over the top of the salad.

Healthy Roasted Pumpkin Salad Recipe | Pumpkin and Spinach Salad Recipe

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