Name: Honey Mustard Lamb Salad with Spinach and Pumpkin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500 g lamb loin, trimmed and sliced; 200 g fresh spinach; 150 g mixed salad greens (e.g. arugula, radicchio, and romaine); 300 g pumpkin, peeled and cubed; 2 tbsp olive oil; 2 tbsp honey; 2 tbsp Dijon mustard; 20 g fresh mint, chopped; to taste Salt and pepper; 60 g tahini for drizzling (optional)

Jump to Recipe Print Recipe

Honey Mustard Lamb Salad with Spinach and Pumpkin

No ratings yet

Dive into a colorful bowl of goodness with this Honey Mustard Lamb Salad! It's loaded with vibrant mixed greens, fresh spinach, and tender roasted pumpkin, topped with succulent lamb strips. The sweet and tangy honey mustard dressing ties it all together, bringing a delightful burst of flavor. Finish it off with some fresh mint and a drizzle of tahini for that creamy touch. Feel free to play around with the greens or add other seasonal vegetables for a twist!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Weight Loss Food

Cuisine: Global Healthy

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g lamb loin, trimmed and sliced
200 g fresh spinach
150 g mixed salad greens (e.g. arugula, radicchio, and romaine)
300 g pumpkin, peeled and cubed
2 tbsp olive oil
2 tbsp honey
2 tbsp Dijon mustard
20 g fresh mint, chopped
to taste Salt and pepper
60 g tahini for drizzling optional

Equipment

Baking tray
Chef's knife
Large mixing bowl
Frying pan (for sautéing pumpkin)
salad spinner

Method

Preheat your oven to 200°C (400°F). Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper, and spread them evenly on the baking tray. Roast for 25 minutes or until golden and tender.
While the pumpkin is roasting, prepare the honey mustard dressing by whisking together honey, Dijon mustard, and the remaining tablespoon of olive oil in a mixing bowl. Season with a pinch of salt and pepper.
In a frying pan over medium-high heat, sear the sliced lamb for 4-5 minutes, cooking until browned and cooked to your desired doneness (medium-rare is recommended).
In a large serving bowl, layer the spinach and mixed greens, then add the roasted pumpkin and seared lamb on top.
Drizzle the honey mustard dressing over the salad and sprinkle with fresh mint.
Serve immediately with a tahini drizzle on the side for an extra creamy kick.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 30gFat: 15gSodium: 350mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 1300IUVitamin C: 20mgCalcium: 150mgIron: 3.5mg

Notes

Feel free to switch up the greens! Kale or collard greens can be great alternatives if you like a stronger flavor.
If lamb isn't your favorite, grilled chicken or chickpeas can also work splendidly here.
Store any leftovers in an airtight container in the fridge for up to 2 days; just keep the dressing separate until you're ready to eat.
Get creative and enjoy this salad as a hearty lunch or light dinner; the options are endless!

Tried this recipe?

Let us know how it was!

Honey Mustard Lamb Salad with Spinach and Pumpkin