Simple to prepare and absolutely delicious. Roasted pumpkin, creamy feta and fresh spinach are complemented beautifully by delicate pine nuts, rich sesame seeds and a tangy dressing. This salad is versatile and vibrant, making it perfect for any occasion.
Pumpkin, Spinach and Feta Salad
- 600g pumpkin, cut into 1cm cubes
- 2 tsp olive oil
- 2 tsp sesame seeds
- 75g pine nuts
- 150g baby spinach
- 200g feta, cut into 1cm cubes and gently crumbled
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tsp wholegrain mustard
Preheat oven to 220°C. Line a large baking tray with baking paper. Place pumpkin onto baking tray. Add the oil and sesame seeds and toss the pumpkin pieces until they are evenly coated. Spread the pumpkin into a single layer and bake for 30 minutes or until golden.
Put the pine nuts in a small frypan over medium heat. Gently shake the pan every 30 seconds for approximately 2 minutes or until fragrant and lightly browned.
Combine the spinach, feta and pine nuts in a large bowl. Combine the olive oil, lemon juice, honey and mustard in a jar and shake until well combined. Stir the dressing through the salad. Add the pumpkin and gently toss until just combined.
Enjoy as a meal of its own or as an accompaniment to grilled meat or fish.