Roast Pumpkin, Feta & Spinach Salad

This salad is a favourite in our house and can be enjoyed as a meal on its own, or as a side dish to any lunch or dinner. It is quick and simple to make and packed full of fiber, vitamins, minerals and antioxidants. If you like a crunch with your salad, try adding walnuts or pine nuts.

Ingredients

Roast Pumpkin

• 600 grams pumpkin, cut into 2cm cubes

• 1 tablespoon olive oil

• salt & pepper to season

Salad

• 1/2 cup crumbled feta

• 1 medium avocado, diced

• 2 cups spinach leaves

• handful chopped walnuts or pine nuts (optional)

Dressing

• 2 tablespoons extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 tsp honey

• salt + pepper, to taste

Directions

1. Preheat oven to 200C (180C for fan forced oven). 

2. Cut pumpkin into 2cm cubes and place in a mixing bowl. Pour in olive oil and season with salt & pepper and gently mix to combine.

3. Place pumpkin on a baking tray lined with baking paper.  Cook for 20 minutes, until soft and golden. Set aside to cool.

4. Wash and dry the spinach, using a salad spinner. Place into a salad bowl.

5. Place pumpkin and feta over spinach leaves.

6. Place all dressing ingredients into a mason jar, shake until well combined.

7. Drizzle over the salad and serve.