1 medium-sized butternut pumpkin, (skin on), cut into 2cm pieces
4 carrots, cut in half lengthways and then crossways
2 tbsp olive oil
1 tbsp honey or maple syrup
salt and pepper to taste
4 large handfuls of baby spinach or rocket
3/4 cup chopped walnuts
6-8 dates, roughly chopped
2 tbsp balsamic vinegar
2 tsp honey or maple syrup
2 tbsp The Good Oil
1 tbsp wholegrain mustard
Preheat oven to 180 C. Toss the pumpkin, carrots, oil and maple/honey on a non-stick roasting tray and season with salt and pepper. Roast in the oven for 25-30 minutes until golden and caramelised.
Toast walnuts in a dry frying pan for a few minutes and set aside. Put all of the dressing ingredients in a clean jar and shake well to combine.
In a large bowl, place the pumpkin, carrot, spinach leaves, walnuts and dates. Add the dressing and toss to combine.
– Serve alongside your favourite cut of meat or add a can of chickpeas for a vegetarian option.
– This is also delicious with some crumbled feta and/or some sliced pear
– Fresh herbs like sage and basil are also nice with this salad.
– I make this on Sunday night and take it for lunch on Monday and Tuesday with some smoked salmon. Just add the dressing as you are about to serve.