Olive~Me & Co’s Roasted Pumpkin Salad With Honey Balsamic Dressing

Ingredients:

  • 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces
  • olive oil cooking spray
  • 1/2 cup pine nuts
  • 200g baby spinachpumpkin

Honey and balsamic dressing:

  • 1/4 cup honey
  • 2 tablespoons Olive-Me & Co.’s Pumpkin Pie balsamic vinegar or traditional balsamic vinegar
  • 1 tablespoon olive oil

 

Instructions:

  1. Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.

Honey and balsamic dressing:

  1. Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH for 10 seconds or until honey is melted. Replace lid. Shake until well combined.

Assembly:

  1. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.

Olive~Me & Co’s Roasted Butternut Squash with Pumpkin Pie Balsamic

Ingredients:

  • 1 Butternut Squash
  • Olive~Me & Co’s Pumpkin Pie Balsamic Vinegar
  • Sea Salt
  • Fresh Cracked Pepper

Instructions:

  1. Preheat oven to 400’F
  2. Peel, seed and dice butternut squash into small chunks
  3. Toss liberally with Olive~Me & Co’s Pumpkin Pie Balsamic
  4. Sprinkle with sea salt and a fresh cracked pepper.
  5. Roast in a 400’F oven for about 30 minutes, turning over after 15 minutes
  6. Roast until tender, golden brown and caramelized look.