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Roast Pumpkin Salad

Posted by admin on February 17, 2018
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Roast Pumpkin Salad!

Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it’s also great warm.

Ingredients

Pumpkin:

  • 600 g pumpkin (after peeling), cut into 3cm cubes
  • 1 1/2 tbsp olive oil
  • Salt and pepper

Dressing:

  • 2.5 tbsp / 50 ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper

Salad:

  • 1/4 cup pine nuts
  • 150 g baby spinach leaves (4 handfuls)
  • 60 g feta, crumbled (or more!!)

Instructions

  1. Preheat oven to 220C (standard) or 200C (fan/convection).
  2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy. Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  3. Shake Dressing in a jar. Taste and adjust to taste.
  4. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it’s ready.
  5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta.
  7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn’t stay on baby spinach well, so worth drizzling at end). Serve!

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