Pumpkin (Squash) & Spinach Salad Recipe

Name: Pumpkin (Squash) & Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g butternut pumpkin, deseeded, peeled, cut into wedges; 2 teaspoons olive oil; 2 teaspoons honey; 2 teaspoons sesame seeds; 1 tablespoon fresh lemon juice; 1 tablespoon honey, plus extra; 2 tablespoons extra virgin olive oil; 2 teaspoons coarse grain mustard; 1 (150 g) packet baby spinach leaves; 75 g pine nuts, toasted

Servings: persons

1
Preheat oven to 220u00b0C.
2
Line a baking tray with non-stick baking paper.
3
Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated.
4
Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown.
5
Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
6
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
7
Place the pumpkin, spinach and pine nuts in a large bowl, drizzle with the dressing and gently toss until just combined.
8
Serve immediately.

1332

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 600 g butternut pumpkin, deseeded, peeled, cut into wedges, 2 teaspoons olive oil, 2 teaspoons honey, 2 teaspoons sesame seeds, and more.

Yes, Pumpkin (Squash) & Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pumpkin (Squash) & Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions