Roast Pumpkin & sauté Dandelion salad with honey and balsamic dressing



1/4 Cup Pumpkin Seeds, Toasted in olive oil and garlic salt.
200g of Dandelion leaves washed
1.75kg butternut pumpkin, deseeded and cut into 2cm- thick pieces

¼ cup honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil



1.Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Toss in olive oil 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.
2.Toss pumpkin seeds in oil and garlic salt and toast in moderate oven until lightly browned (approx 5 minutes)
3. Chop or tear Dandelion greens into bite-sized pieces; leaves may also be used whole, and sauté with oil in a hot pan until cooked through. Set aside.
4.Make honey and balsamic dressing: Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Shake until well combined. If honey is not so runny, warm in saucepan before adding to jar.
5.Place Dandelion and pumpkin in a large bowl or platter. Sprinkle with roasted pumpkin seeds. Drizzle with dressing. Season with salt and pepper. Serve up with a smile.