5. Pumpkin Salad

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.

Pumpkins recipes luchezar / Getty Images

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