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    Wendy's Kitchen Table

    Roast Pumpkin, Parsnip, Sweet Potato and Spinach Salad

    INGREDIENTS
    1kg pumpkin, parsnip, sweet potato, peeled, cut into wedges
    2 tablespoons olive oil
    4 teaspoons honey
    3 teaspoons sesame seeds

    DRESSING
    1 tablespoon honey
    2 tablespoons olive oil
    1 tablespoon lemon juice
    2 teaspoons Dijon mustard

    150g pkt baby spinach leaves
    75g pkt pinenuts, toasted
    feta, crumbled

    METHOD
    Preheat oven to 220˚C/180˚C fan-forced. Line a baking tray with non-stick baking paper. Place the pumpkin, parsnip and sweet potato in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss vegetables until they are well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 35-40 minutes or until tender and golden brown.
    Remove from oven and sprinkle evenly with sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside to cool for 30 minutes.
    Combine the lemon juice, olive oil, mustard and extra honey into a screw-top jar and shake until well combined. Season with salt and pepper.
    Place the spinach, roasted vegetables, pine nuts and crumbled feta in a large bowl. Drizzle with the dressing and gently toss until combined. Serve immediately.

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