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Butternut Squash and spinach salad

Ingredients

• 600 g butternut squash cut into wedges deseeded peeled
• 2 tsp olive oil
• 2 tsp honey
• 2 tsp sesame seeds
• 1 tbsp fresh lemon juice
• 1 tbsp honey
• 2 tbsp extra virgin olive oil
• 2 tsp wholegrain mustard
• 150 g spinach
• 100 g toasted pine nuts
• 100 g Feta crumbled

Directions

Preheat oven to 220C.

Place the squash in a large plastic zip-lock bag or a bowl.
Drizzle with oil and two teaspoons of honey.
Season with salt and pepper.
Gently toss until the squash is well-coated.

Place squash in a single layer on a lined tray.
Bake, turning once during cooking, for 25 minutes or until golden brown.
Remove from oven and sprinkle evenly with the sesame seeds.
Return to the oven and bake for 5 minutes or until the seeds are lightly toasted.
Remove from the oven and set aside for 30 minutes to cool.

Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake well until well combined. Season with salt and pepper.
Place the pumpkin, spinach, pine nuts and crumbled feta in a large bowl.
Drizzle with the dressing and gently toss until just combined.
Serve immediately.