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Sunday, September 19, 2010

Roast Pumpkin and Spinach Salad with Maple Syrup Recipe

I love anything with pumpkin in it so when a girlfriend made this wonderful salad, I just had to get the recipe from her to make it myself. It has been given the thumbs up from David, hereby known as the recipe taster. It is so easy to make and you will be a hit with your friends when you serve it up at your next barbecue.
This recipe uses Maple syrup but you could easily substitute that for honey if prefered. Either way, it is a delightful salad and one that goes great with chicken or beef.

750g jap or kent pumpkin - peeled and cubed into 2cm pieces
2 tablespoons pure maple syrup
100g baby spinach leaves - thoroughly washed and dried
1 tablespoon light tasting olive oil
1/4 spanish (red) onion - thinly sliced
1/2 cup walnuts - halved
sea salt and freshly ground black pepper to taste

Dijon Dressing:
1 tablespoon white wine vinegar
2 tablespoons light tasting olive oil
2 - 3 teaspoons Dijon mustard
1 teaspoon pure maple syrup
sea salt and freshly ground black pepper to taste

For salad, place pumpkin, syrup and olive oil in a large bowl and lightly season with the salt and pepper. Toss through to combine all ingredients.
Lay pumpkin in a single layer on an oven tray that has been lined with baking paper.
Cook in a hot oven of 240C for 20 minutes or until cooked through. Remove from oven and set aside to cool.
To make dressing, place vinegar, oil, mustard and syrup in a small bowl or jug. Lightly season with salt and pepper and beat well with a whisk.
To serve, place the still warm salad in a nice serving bowl and add the spinach and walnuts to it. Drizzle some of the dressing over salad and toss through to combine.
Serve with some lovely fresh crusty sourdough bread.