Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin sweet salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

The roasted pumpkin is sweet and juicy, the feta adds pops of salty creaminess, the pine nuts add a warm, earthy crunch, the freshness from spinach, all lightly dressed with a Honey Balsamic Dressing. You really don't need that much dressing for this salad, just enough to coat the baby spinach. Like this Roasted Sweet Potato and Pumpkin Fall Salad.

Pumpkin Sweet Salad is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Pumpkin Sweet Salad is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook pumpkin sweet salad using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Sweet Salad:

1. Take 2 kg Pumpkin
2. Prepare 120 grams Baby Spinach
3. Get 1/2 cup Slivered Almonds
4. Prepare 1/2 cup Honey
5. Get 3 1/2 tbsp Balsamic Vinegar
6. Get 1 tbsp Olive oil
7. Get 1 pinch Salt & Pepper
8. Get 1 Cooking Spray

It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish. This is a nice addition to the summer table, and the yellow and orange colors are nice when placed next to the Roasted Beetroot Salad and a fresh Basic Green Salad. Once the pumpkin is cool enough to handle, remove the fleshy center, discarding the outer peel. This is more of a maple-pumpkin bread with a cream cheese center, than it is a true cake; but it's delicious nevertheless.

Steps to make Pumpkin Sweet Salad:

1. Preheat oven to 180°c, Slice or Cube Pumpkin into bite size pieces, layer in baking trays, Season with salt & pepper & lightly spray with cooking spray, turn pumpkins & repeat Salt & pepper & spray process. Place pumpkins in the oven for 10-15 minutes or until golden brown, Remove & cool.
2. Meanwhile, heat non stick pan & fry Almonds for 3 minutes or until golden brown, constantly stir as they can burn easily. Remove from heat & cool.
3. In a microwaveable jar or container, combind Honey, Balsamic Vinegar & olive oil, attach lid & shake. Lossen the lid slightly & place in the microwave for 10-15 seconds, tighten the lid & shake again, allow to cool.
4. In a large bowl Add Pumpkins, baby Spinach & Almonds toss lightly. Drizzle honey & Balsamic Dressing over Salad & Enjoy! :)

It's not overly sweet and goes great with a cup of coffee. It also seems to taste better the next day, as the spices seem to come out a little more the longer the cake sits. This beautiful fall salad makes a tasty meal on its own or a nice addition to any menu. The tangy Dijon mustard-apple cider vinaigrette is a great match for the sweet roasted pumpkin and sharp baby kale leaves. Sweet golden Kabocha Salad with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo.

So that is going to wrap it up for this special food pumpkin sweet salad recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!