• Tracy Davies

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.



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.




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