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 -
1/4 cup / 35g pine nuts.
08 -
150 g / 5 oz baby spinach leaves (4 handfuls).
09 -
60 g / 2 oz feta, crumbled (or more).
# 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 tray and roast in the oven for about 30-40 minutes, or until the pumpkin is tender and lightly caramelized.
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.
05 -
Add the roasted pumpkin, a bit of the crumbled feta, and some pine nuts to the bowl. Toss briefly and gently to disperse the feta without making the salad look messy.
06 -
Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts over the top. Just before serving, drizzle with the remaining dressing.
# Notes:
01 -
Serving Temperature: This salad can be served at room temperature or warm.
02 -
Alternative Greens: Rocket lettuce (arugula) can be used if you prefer a bit more edge to the salad.
03 -
Dressing Tip: The dressing does not stick well to baby spinach, so it is best to drizzle it just before serving.
04 -
Pine Nuts: Pine nuts are an indulgence due to their cost, but they add a warm, earthy crunch to the salad.