| 1. |
Pre-heat oven to 480 °F (250 °C). |
| 2. |
Line a biking tray with baking paper. Place pumpkin in a single layer on the tray. Spray with olive oil spray, turn pumpkin spray again. |
| 3. |
Roast for 20 minutes or until golden and tender, turning once. Set aside. |
| 4. |
Meanwhile heat a small non-stick pan over medium heat. Add pine nuts and cook, stirring for approximately 3 minutes until golden. |
| 5. |
Combine balsamic vinegar and olive oil in a screw top jar and shake to combine. |
| 6. |
Place spinach and pumpkin in a serving bowl, sprinkle with pine nuts and drizzle with dressing. |
