Simple warm pumpkin feta and spinach salad
Ingredients
Approx 600g of pumpkin, peeled and chopped into 3cm cubes
2 Tbsp olive oil to drizzle over pumpkin before roasting
1/4 C pine nuts
4 large handfuls spinach
50g feta chopped into 1cm cubes
Salt & pepper
For the dressing:
2 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp runny honey, salt & pepper
Directions
Pre heat your oven to 180 degrees. Toss your pumpkin in the olive oil, salt & pepper, spread on a lined baking tray and roast for 20—30 mins or until it starts to go golden and not mushy. Add salad dressing ingredients to a jar and shake. In a pan toast the pine nuts until they start to turn golden, keep turning them or they will burn. Place your spinach into a bowl, add a wee bit of dressing and toss through. Add pumpkin and pine nuts, then place onto a serving dish. Add your pieces of feta on top last so it doesn’t all break up in the salad and looks nice. Drizzle the rest of the dressing on top.
Double the recipe if you have a few people coming for lunch. This is a quick and easy salad perfect for winter when pumpkins are cheap, and as leftovers for work lunches.
Enjoy! Sarah X