Honey Pumpkin Dressing

Salad might seem like light fare best suited for the blue skies and warm breezes of summer. Don’t let the winds of autumn blow your healthy diet off track. Seasonal vegetables can combine to create unique salads any time of year. The following salad recipe takes advantage of the fall pumpkin harvest, while the dressing recipe capitalizes on the one-of-a-kind flavor and nutritional benefits of Manuka honey.

Recipe serves four. Leftover dressing can be stored in an airtight container for up to two months.

Salad Ingredients:

• Pumpkin - 2 pounds, chopped
• Feta cheese - 3 ounces
• Spinach - 2 cups
• Olive oil - 3 ounces
• Salt (to taste)
• Pepper (to taste)

Dressing Ingredients:

• Manuka honey - 2 tablespoons
• Olive oil - 3 ounces
• Red wine vinegar - 3 ounces
• Roasted pine nuts - 2 tablespoons
• Currants - 2 tablespoons
• Sliced almonds - 1 ounce
• Pumpkin seeds - 1 ounce

Bake the Pumpkin:

1. Preheat oven to 420 degrees.
2. Toss pumpkin, salt, pepper, and olive oil.
3. Place pumpkin on nonstick baking sheet.
4. Bake for 15 minutes.
5. Turn pumpkin over.
6. Bake for 15 minutes, or until golden brown.
7. Remove from oven. Allow to cool. 

Make the Manuka Honey Dressing:

1. Pour Manuka honey into a medium saucepan.
2. Bring Manuka honey to boil over a medium flame.
3. Add red wine vinegar. Reduce to 1/4.
4. Add olive oil. Bring to boil.
5. Remove from heat.
6. Stir in currants and pine nuts.
7. Cool to room temperature.

Combine the Salad:

1. Combine pumpkin and spinach.
2. Add feta.
3. Add Manuka honey dressing.
4. Top with sliced almonds and pumpkin seeds.
5. Serve