Description
A vibrant and healthy roast pumpkin, spinach, and feta salad featuring golden roasted pumpkin cubes, fresh baby spinach, crumbled feta cheese, and toasted pine nuts, all brought together with a tangy balsamic dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Pumpkin
- 600 g pumpkin, peeled and cut into 3 cm cubes
- 1 1/2 tbsp olive oil
- Salt and pepper to taste
Dressing
- 2.5 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Salad
- 1/4 cup (35 g) pine nuts
- 150 g baby spinach leaves (about 4 handfuls)
- 60 g feta cheese, crumbled
Instructions
- Preheat Oven: Preheat the oven to 220C (430F) for standard ovens or 200C (390F) for fan/convection ovens to prepare for roasting the pumpkin.
- Roast Pumpkin: Toss the pumpkin cubes with olive oil, salt, and pepper. Spread evenly on a baking tray and bake for 20 minutes. Remove from the oven, flip the pumpkin pieces carefully using a spatula to prevent sticking, then bake for an additional 10 minutes until the pumpkin is tender and golden but not mushy. 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 seasoning to taste, preferring a slightly sharp flavor to balance the salad.
- Toast Pine Nuts: Heat a dry skillet over medium heat and toast the pine nuts until they turn light golden and emit a nutty aroma. Remove promptly to avoid burning.
- Toss Spinach: Place baby spinach leaves in a bowl, drizzle with a small amount of dressing, and gently toss to coat.
- Combine Salad Ingredients: Add the roasted pumpkin, a portion of the crumbled feta, and some pine nuts to the spinach. Gently and briefly toss to distribute the feta without breaking it up too much and keeping the salad visually appealing.
- Serve Salad: Transfer the salad to a serving plate and sprinkle the remaining feta and pine nuts on top. Drizzle the remaining dressing over just before serving to ensure the spinach stays fresh and crisp. Serve immediately.
Notes
- You can use any variety of pumpkin or squash suitable for roasting in this recipe.
- While pine nuts add a perfect flavor and texture, you can substitute with other nuts such as chopped almonds or macadamias for a budget-friendly option.
- Monitor the pumpkin closely while roasting to avoid mushiness; it should be tender and golden on at least two sides.
- Use a spatula to loosen the pumpkin from the baking tray immediately after baking to prevent sticking.
- The nutritional values assume that the entire dressing is consumed, but often some remains at the bottom of the bowl, so actual calorie intake might be lower.
Nutrition
- Serving Size: 1 salad portion
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 15 mg
