Roasted Pumpkin with Spinach and Feta Salad Recipe
It’s great being back home and in my own kitchen. After a month of travelling I’ve been longing to get busy cooking up old favourites and experimenting with new recipes too.
We’re in the midst of Summer and a heat wave here in Melbourne so salads are a natural preference during this warmer weather.
This is such a simple salad to prepare, the pumpkin is roasted and then combined with spinach and feta – easy! You can drizzle over honey and/or balsamic vinegar if you like, but I prefer this salad in it’s natural, undressed state.
Here’s a video of how to prepare this Roasted Pumpkin with Spinach and Feta Salad Recipe:
And here’s the recipe:
- 750g Pumpkin (I used Butternut Pumpkin)
- 2 Tablespoons Olive Oil
- Salt to taste
- 120g Spinach Leaves
- 100g Feta
- Preheat the oven to 200C/400F.
- Peel and chop the pumpkin into bite sized pieces.
- Place the pumpkin into a baking dish, drizzle over the olive oil and add a shake or two of salt to taste.
- Place the pumpkin into the preheated oven for 10 minutes.
- Remove from the oven and stir.
- Place back into the oven for a further 10 to 15 minutes or until golden and cooked through.
- Once the pumpkin has cooked to your liking, remove it from the oven and allow to cool completely.
- To assemble your salad, combine the cooled pumpkin, spinach and feta together in a large salad bowl and enjoy!
I just LOVE this salad! The flavours just work so well together – the sweetness of the pumpkin, saltiness of the feta and freshness of the spinach just combine together for a real delicious flavour sensation. I hope you’ll try the recipe soon, let me know what you think.
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