Roast Pumpkin, Feta & Spinach Salad
Updated: Jul 21, 2020
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.
600 grams pumpkin, cut into 2cm cubes
1 tablespoon olive oil
salt & pepper to season
1/2 cup crumbled feta
1 medium avocado, diced
2 cups spinach leaves
handful chopped walnuts or pine nuts (optional)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tsp honey
salt + pepper, to taste
Preheat oven to 200C (180C for fan forced oven).
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.
Place pumpkin on a baking tray lined with baking paper. Cook for 20 minutes, until soft and golden. Set aside to cool.
Wash and dry the spinach, using a salad spinner. Place into a salad bowl.
Place pumpkin and feta over spinach leaves.
Place all dressing ingredients into a mason jar, shake until well combined.
Drizzle over the salad and serve.