BABY SPINACH SALAD WITH HONEY ROASTED BUTTERNUT SQUASH AND PUMPKIN SEEDS
500 g butternut squash, peeled and diced
1 tablespoon olive oil
1 tablespoon honey
kosher salt and freshly ground black pepper
For the vinaigrette:
1 ½ tablespoon olive oil
1 ½ tablespoon white balsamic vinegar
1 tablespoon honey
½ tablespoon minced shallots
2 teaspoon Dijon mustard
salt and fresh black pepper
For the salad:
Baby spinach, washed and spun dry
¼ cup raw, hulled pumpkin seeds
3 tablespoon pomegranate pips or more(or dried cherries or cranberries)
¼ cup Camembert cheese cut in blocks (Gorgonzola)
Preheat the oven to 200°C.
In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper.
Place on a baking sheet and roast in the center of the oven for 20 – 25 minutes, turning half way, or until tender.
When done, remove from the oven and let it cool to room temperature.
Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, pomegranate pips, and the cheese.
Drizzle the dressing over each salad and serve immediately.
Photo: Alta Gunter Van Dyk
