Roast Pumpkin, Spinach and Feta Salad
INGREDIENTS:
PUMPKIN:
- 600 g pumpkin (after peeling), cut into 3cm cubes
- 1 1/2 tablespoons olive oil
- Salt and pepper
DRESSING:
- 2.5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper
SALAD
- 1/4 cup pine nuts
- 150g baby spinach (4 handfuls)
- 60g feta, crumbled
METHOD:
- Preheat oven to 220C (standard) or 200C (fan). Toss pumpkin with olive oil, salt and pepper. Spread on a baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy. Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
- Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
- Toast pine nuts in a dry skillet over medium heat until lightly golden and it smells nutty. Remove pine nuts from the skillet as soon as it’s ready.
- Place Spinach in a bowl. Drizzle with a bit of dressing then toss. Add pumpkin, just a bit of feta and pine nuts, then toss just to disperse the feta. Transfer to a serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing. Serve!
