News & Recipes
Roast Pumpkin, Spinach and Feta Salad
Prep Time : 10 minutes
Cook Time : 25 minutes
Servings : 4-5
Pumpkin:
600 g / 1.2 lb pumpkin (after peeling), cut into 3 cm cubes
1½ tbsp olive oil
Salt and pepper
Dressing:
2.5 tbsp / 50 ml extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper
Salad:
¼ cup / 35g pine nuts
150 g / 5 oz baby spinach leaves (4 handfuls)
60 g / 2 oz Athina Greek Feta, crumbled (or more!!)
Method
- Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
- Toss pumpkin with olive oil, salt and pepper. Spread on 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 light golden and it smells nutty. Remove pine nuts from 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 GENTLY BRIEFLY toss just to disperse the feta.
- Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing. Serve!