Description
A vibrant and healthy Roast Pumpkin, Spinach, and Feta Salad featuring roasted pumpkin cubes, fresh baby spinach, toasted pine nuts, and crumbled feta cheese, all tossed in a tangy honey-balsamic dressing. This easy-to-make salad is perfect for a light lunch or a colorful side dish, balancing sweet, savory, and nutty flavors with a satisfying crunch.
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 and Garnish
- 1/4 cup (35 g) pine nuts
- 150 g (5 oz) baby spinach leaves (approx. 4 handfuls)
- 60 g (2 oz) feta cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) for standard ovens or 200°C (390°F) if using a fan/convection oven.
- Roast Pumpkin: Toss the pumpkin cubes in 1 1/2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking tray and roast for 20 minutes. Then flip the pumpkin cubes and continue roasting for another 7–10 minutes until they are golden but still firm. Once done, loosen any pumpkin stuck to the tray with a spatula and allow to cool if serving at room temperature.
- Prepare Dressing: In a jar, combine extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Shake well and adjust the seasoning to balance the tanginess and sweetness to your liking.
- Toast Pine Nuts: Heat a dry skillet over medium heat and toast pine nuts until they turn light golden and emit a nutty aroma, taking care not to burn them. Remove immediately and set aside.
- Toss Spinach: Place the baby spinach leaves in a large bowl and drizzle a little dressing over them. Toss gently to lightly coat the spinach with dressing.
- Combine Salad: Add the roasted pumpkin, a small portion of crumbled feta, and some pine nuts into the bowl with spinach. Gently toss briefly to distribute the feta without breaking it up too much, preserving the salad’s visual appeal.
- Serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle with the remaining dressing to ensure the spinach leaves remain fresh and not soggy. Enjoy immediately.
Notes
- Note 1: Use pumpkin that has been peeled and cut into uniform 3cm cubes to ensure even roasting.
- Note 2: Toasting pine nuts brings out their flavor and enhances the salad’s texture.
- Note 3: Roasted pumpkin should be golden and tender but not mushy, maintaining some firmness for texture in the salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean