Description
A vibrant and wholesome Roast Pumpkin, Spinach, and Feta Salad combining sweet roasted pumpkin cubes, fresh baby spinach, tangy feta cheese, toasted pine nuts, and a sharp honey balsamic dressing. This salad is perfect as a light meal or a flavorful side dish, featuring a delightful balance of textures and flavors.
Ingredients
Roasted Pumpkin
- 600 g (1.2 lb) pumpkin, peeled and cut into 3cm (1.25") cubes
- 1 1/2 tbsp olive oil
- Salt and pepper, to taste
Dressing
- 2.5 tbsp (50 ml) extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste
Salad Components
- 1/4 cup (35 g) pine nuts
- 150 g (5 oz) baby spinach leaves (approx. 4 handfuls)
- 60 g (2 oz) feta cheese, crumbled (or more to taste)
Instructions
- Preheat the Oven: Set your oven to 220°C (430°F) for standard ovens or 200°C (390°F) if using a fan/convection oven to prepare for roasting the pumpkin.
- Roast the Pumpkin: Toss the cubed pumpkin with 1 1/2 tbsp olive oil, salt, and pepper. Spread the pumpkin evenly on a baking tray and bake for 20 minutes. After this, remove it from the oven and flip the cubes to ensure even cooking. Return to the oven and bake for an additional 7 to 10 minutes until the pumpkin is golden but still firm, not mushy. If serving at room temperature, allow the pumpkin to cool while loosening it gently with a spatula to prevent sticking.
- Prepare the Dressing: In a jar, combine the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Shake well to emulsify. Adjust the taste to your preference, aiming for a sharpness that complements the salad’s flavors.
- Toast Pine Nuts: Heat a dry skillet over medium heat. Add the pine nuts and toast them until they turn light golden and emit a nutty aroma, taking care to remove them promptly to avoid burning.
- Toss the Spinach: Place the baby spinach leaves in a large bowl, drizzle a little of the dressing over them, and toss gently to coat.
- Combine Salad Ingredients: Add the roasted pumpkin, a portion of the crumbled feta, and some toasted pine nuts to the dressed spinach. Gently and briefly toss to distribute the feta without breaking it up too much to keep the salad visually appealing.
- Serve the Salad: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle the remaining dressing over the salad, as the dressing does not adhere well to baby spinach if added too early. Serve immediately for the best flavor and texture.
Notes
- Ensure pumpkin cubes are uniform in size (about 3cm) for even roasting.
- Pick fresh and good-quality feta cheese for the best flavor impact.
- To prevent pine nuts from burning, toast them on medium heat and keep stirring or shaking frequently.
- If serving salad cold or at room temperature, roast the pumpkin cubes ahead and allow them to cool completely before assembling.
- The dressing is intentionally sharp to balance the sweet pumpkin and creamy feta flavors.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean