Pumpkin, Spinach, and Feta Salad

As the crisp autumn air sets in and the winter months approach, there's no better time to indulge in the warm, comforting flavors of a roast pumpkin, spinach, and feta salad. This dish, a staple in my kitchen for years, is a perfect blend of sweet, salty, and crunchy textures that never fails to impress at any gathering or as a satisfying meal on its own.

Introduction

I highly recommend the Roast Pumpkin, Spinach and Feta Salad for its balanced flavors, healthiness, and crowd-pleasing qualities. Whether you're hosting a lazy weekend get-together, looking for a make-ahead lunch recipe, or need a dish for various social gatherings, this salad is an ideal choice. It's gluten-free, making it a great option for those with dietary restrictions, and its versatility allows it to be enjoyed at any time of the year. This salad has been a favorite in my household for years, and I've often found myself preparing it for friends and family who are always looking for new and exciting recipes. The combination of roasted pumpkin, fresh spinach, salty feta cheese, and the tangy zip of a homemade dressing makes this dish a true standout.

Ingredients and Preparation

• 600g / 1.2 lb Pumpkin: Cut into 3cm / 1.25" cubes, and roasted with olive oil, salt, and pepper.
• Dressing ingredients:
  • 2.5 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  A Honey Balsamic dressing to balance sweetness and tang.
• Other components:
  • 1/4 cup / 35g pine nuts or almonds
  • 150g / 5 oz baby spinach leaves
  • 60g / 2 oz crumbled feta cheese

Instructions for Preparation

Roasting the Pumpkin:

Preheat the oven to 220C/430F (standard) or 200C/390F (fan/convection). Arrange the pumpkin cubes on a lined baking sheet with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly golden. Let the cubes cool slightly.

Assembling the Salad:

• Arrange spinach in a large bowl and toss with some dressing.
• Add roasted pumpkin, feta, and pine nuts.
• Mix gently to distribute components, then serve garnished with extra dressing and toppings.

Notes on the Salad

This salad is versatile in serving temperature, the choice of greens, and dressing usage:

Serving and Nutrition Information

Serves 2-3 as a meal or 4-5 as a side dish. Nutrition per serving is approximately 264 calories (13% daily intake).

Personal Touch and Recommendations

The dish is gluten-free and adjustable for dietary preferences (dairy-free, vegan, etc.). Variations include adding ingredients like pomegranate seeds or trying different dressings.

Customizable Options

Try variations with pomegranate as a festive touch, different nuts for added crunch, or alternate vinaigrettes to suit your taste.

Seasonal Appeal

A great option for both autumn and winter seasons. Roasted pumpkin adds coziness, while optional festive ingredients like cranberries make it suitable for holidays.

Dietary Variations

Adjust the recipe for vegan, dairy-free, or keto needs using cheese alternatives and low-carb dressings.

Conclusion: A Timeless and Versatile Dish

This salad combines roasted pumpkin, creamy feta, and fresh greens with customizable flavors to create a delightful dish easy to adapt for any occasion.