Why You’ll Love This Recipe

I love this salad because it’s the perfect combination of sweet, savory, and nutty flavors. The caramelized pumpkin brings a gentle sweetness that balances the tangy honey-lemon dressing. The sesame seeds add a subtle crunch, and the pine nuts give a rich, buttery finish. It’s not only delicious but also packed with nutrients—fiber, healthy fats, and vitamins—all from simple, fresh ingredients. Whether I serve it as a side dish or a light main, it always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

600g butternut pumpkin, peeled, deseeded, sliced
2 1/2 tbsp extra virgin olive oil
2 tsp Coles pure Australian honey
2 tsp sesame seeds
1 tbsp fresh lemon juice
1 tbsp honey, extra
150g pkt baby spinach leaves
75g pkt toasted pine nuts

Directions

Step 1
I preheat the oven to 220°C (200°C fan-forced) and line a baking tray with baking paper. I place the sliced pumpkin in a large bowl, drizzle it with 2 teaspoons of olive oil and 2 teaspoons of honey, and season lightly with salt and pepper. I toss everything until the pumpkin is well coated, then spread the slices in a single layer on the prepared tray.

Step 2
I bake the pumpkin for 25 minutes, turning once, until it’s golden and caramelized. Then I sprinkle it evenly with sesame seeds and return it to the oven for another 5 minutes until the seeds are lightly toasted and the pumpkin is tender. I let the roasted pumpkin cool for about 30 minutes before assembling the salad so it doesn’t wilt the spinach.

Step 3
While the pumpkin cools, I make the dressing. In a small jar, I combine the lemon juice, the remaining honey, and the rest of the olive oil. I season it to taste and shake well until the mixture is smooth and slightly thickened.

Step 4
To serve, I place the cooled pumpkin and baby spinach leaves in a large bowl. I drizzle over the dressing and toss gently to coat everything evenly. I scatter the toasted pine nuts over the top and serve immediately.

Servings and Timing

This recipe serves 6 people. It takes about 10 minutes to prep and 30 minutes to cook, for a total of around 40 minutes. It’s a wonderful salad to serve warm or at room temperature, and it makes a great side dish or light main course.

Variations

Sometimes I replace the butternut pumpkin with sweet potato or kent pumpkin for a different flavor. I also like to add crumbled feta or goat cheese for a creamy touch. For a bit of spice, I sprinkle some chili flakes over the roasted pumpkin. When I want extra crunch, I use toasted almonds, walnuts, or sunflower seeds instead of pine nuts. A handful of dried cranberries or pomegranate seeds also adds a lovely pop of sweetness and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To keep the spinach from wilting, I store the roasted pumpkin and dressing separately and combine them just before serving. I don’t reheat the whole salad, but I sometimes warm the pumpkin slightly before tossing it in for a bit of contrast with the cool spinach.

FAQs

Can I use a different type of pumpkin?

Yes, I often use kent or jap pumpkin, or even sweet potato if I don’t have butternut on hand.

How do I keep the spinach from wilting?

I always let the pumpkin cool completely before mixing it with the spinach and add the dressing just before serving.

Can I make the dressing ahead of time?

Yes, I prepare the dressing up to 3 days ahead and keep it in the fridge in a sealed jar. I shake it well before using.

What can I use instead of pine nuts?

Toasted almonds, walnuts, or pumpkin seeds all work beautifully and give a similar crunch.

Can I make this salad vegan?

Yes, I simply replace the honey with maple syrup for a fully vegan version.

How do I get the pumpkin caramelized without burning?

I spread the pumpkin evenly on the tray and avoid overcrowding. Turning it once during cooking helps it caramelize evenly.

Can I serve this salad warm?

Yes, it’s lovely served warm, especially in cooler months. I just toss the pumpkin with the spinach right after roasting.

What kind of mustard works best in the dressing?

I prefer wholegrain mustard for texture, but Dijon mustard gives a smoother, tangier flavor.

Can I add protein to make it a meal?

Definitely. I often add grilled chicken, chickpeas, or lentils to make it more filling.

How do I store leftovers?

I keep the salad components separate—pumpkin, dressing, and spinach—in the fridge, then combine them right before eating for the best freshness.

Conclusion

This pumpkin and spinach salad is one of my favorite ways to enjoy a healthy, colorful meal that feels both comforting and fresh. I love how the roasted pumpkin, crisp spinach, and toasted pine nuts come together with the honey-lemon dressing to create a perfect balance of flavors and textures. It’s simple to make, naturally gluten-free, and always looks stunning on the table—perfect for both everyday meals and special occasions.