Pumpkin, Spinach, Feta, Salad, Healthy (Print Version)
Ingredients:
01 -
600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes.
02 -
1 1/2 tbsp olive oil.
03 -
Salt and pepper.
04 -
2.5 tbsp / 50 ml extra virgin olive oil.
05 -
2 tbsp balsamic vinegar.
06 -
1 tbsp honey.
07 -
Salt and pepper.
08 -
1/4 cup / 35g pine nuts.
09 -
150 g / 5 oz baby spinach leaves (approximately 4 handfuls).
10 -
60 g / 2 oz feta cheese, crumbled.
Instructions:
01 -
Preheat the oven to 220C/430F (standard) or 200C/390F (fan/convection).
02 -
Toss the pumpkin cubes with olive oil, salt, and pepper. Spread the pumpkin on a baking sheet and roast in the preheated oven until sweet and juicy, about 30-40 minutes.
03 -
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
04 -
Place the baby spinach leaves in a large bowl. Drizzle a bit of the Honey Balsamic Dressing over the spinach and toss gently to coat. Add the roasted pumpkin, some crumbled feta cheese, and pine nuts to the bowl and toss gently.
05 -
Transfer the salad to a serving plate. Sprinkle the remaining feta cheese and pine nuts over the top. Drizzle the remaining dressing just before serving.
Notes:
01 -
The salad can be served at room temperature or warm.
02 -
Rocket lettuce (arugula) can be used instead of baby spinach for a different flavor profile.