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PALEO SPINACH, PUMPKIN & PINE NUT SALAD

PALEO SPINACH, PUMPKIN & PINE NUT SALAD

Issue Two | Recipe

Serves 4

RECIPE BY:

PALEO CAFE

PHOTOGRAPHY BY:

INSIGHT CREATIVE

INGREDIENTS:

360g Baby Spinach Leaves (approx 5 cups)

80g Mescalin (approx 1 cup)

480g Pumpkin

Salt & Pepper

60g Pine Nuts (lightly toasted)

1 Tbs Fresh Lemon Juice

1 Tbs Honey

2 tbs Extra Virgin Olive Oil

2 tsp Wholegrain Mustard

METHOD:

1. Peel and cut pumpkin into 2×2 cm cubes.

2. Season with salt and pepper and roast in a 1800 oven until soft. Set pumpkin aside for 5 mins to cool, then place all ingredients (including dressing) into a salad bowl and mix with tongs.

3. Serve with meat of your choice (optional).

TO MAKE THE DRESSING:

Combine Lemon Juice, Honey, Extra Virgin Olive Oil and Wholegrain Mustard in a screw-top jar and shake until well combined. Season with salt and pepper.