Cut 4 pounds of pumpkin flesh, approximately 2-3 small pumpkins, into 2 inch sections. Cover 2 baking pans with parchment, and preheat the oven to 475 F. Coat the pumpkin slices in 2 Tbsp of olive oil and a 1/2 tsp of salt, then arrange the slices in single layers on the baking pans. Bake for 20 minutes and turn the slices at least once at the halfway point. Heat a small frying pan over medium heat. Add 1/2 cup of pine nuts to the skillet to cook for approximately 3 minutes. Combine 1/4 cup of honey, 2 tsp of olive oil, and 2 Tbsp of balsamic vinegar for dressing. Place the baked pumpkin slices and a 1/2 cup of spinach in a large bowl for the salad base. Sprinkle the pine nuts over the spinach salad and drizzle with balsamic dressing.
This site offers information designed for educational purposes only. The information on this Website is not intended to be comprehensive, nor does it constitute advice or our recommendation in any way. We attempt to ensure that the content is current and accurate but we do not guarantee its currency and accuracy. You should carry out your own research and/or seek your own advice before acting or relying on any of the information on this Website.