Description
A vibrant and nutritious Roast Pumpkin, Spinach, and Feta Salad combining sweet roasted pumpkin, fresh baby spinach, tangy feta cheese, crunchy toasted pine nuts, and a sharp honey-balsamic dressing, perfect for a light, healthy meal or side dish.
Ingredients
Roasted Pumpkin
- 600 g / 1.2 lb pumpkin (peeled and cut into 3cm / 1.25" cubes)
- 1 1/2 tbsp olive oil
- Salt and pepper, to taste
Dressing
- 2.5 tbsp / 50 ml extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste
Salad
- 1/4 cup / 35 g pine nuts
- 150 g / 5 oz baby spinach leaves (about 4 handfuls)
- 60 g / 2 oz crumbled feta cheese (or more, to taste)
Instructions
- Preheat oven: Set your oven to 220°C (430°F) for standard or 200°C (390°F) for fan/convection to prepare for roasting the pumpkin.
- Roast the pumpkin: Toss the cubed pumpkin with 1 1/2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking tray. Roast for 20 minutes, then remove and flip the cubes. Continue roasting for an additional 7-10 minutes until the pumpkin is golden and tender but not mushy. Use a spatula to loosen the pumpkin if needed. Allow to cool if serving at room temperature.
- Make the dressing: In a jar, combine extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Shake well and adjust seasoning to your preference, aiming for a slightly sharp balance to complement the salad.
- Toast pine nuts: Heat a dry skillet over medium heat. Add pine nuts and toast until they're light golden and fragrant. Immediately remove from heat to prevent burning.
- Toss spinach with dressing: Place baby spinach leaves in a bowl, drizzle with a bit of the prepared dressing, and gently toss to coat the leaves.
- Combine salad ingredients: Add the roasted pumpkin, some crumbled feta, and toasted pine nuts to the spinach. Briefly and gently toss to evenly distribute, being careful to avoid breaking the feta too much to keep the presentation neat.
- Assemble and serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top for extra texture and flavor. Just before serving, drizzle with the remaining dressing, as spinach doesn’t hold dressing well when tossed for long. Serve immediately.
Notes
- Use pumpkin that is fresh and firm for best roasting results.
- To avoid bitter taste and burnt nuts, toast pine nuts carefully and remove promptly once golden.
- If serving the salad warm, you can toss the ingredients immediately after roasting; for room temperature, allow pumpkin to cool first.