Spinach Pumpkin Feta Healthy (Print Version)
# Ingredients:
01 -
600g (1.2 lb) pumpkin, peeled and diced into 3cm (1.25") chunks.
02 -
1 1/2 tablespoons of olive oil.
03 -
Pepper and salt for flavor.
04 -
50ml (2.5 tablespoons) extra virgin olive oil.
05 -
2 tablespoons of balsamic vinegar.
06 -
1 tablespoon of honey.
07 -
35g (1/4 cup) pine nuts.
08 -
4 handfuls (150g, 5 oz) of baby spinach.
09 -
60g (2 oz) feta cheese, crumbled—or more if you'd like!
# Instructions:
01 -
Set your oven to heat at 200C/390F for fan ovens or 220C/430F for regular ones.
02 -
Mix pumpkin chunks with olive oil, plus a sprinkle of salt and pepper. Lay them flat on a baking tray, then roast for 30-40 minutes until they’re soft and slightly golden.
03 -
Combine balsamic vinegar, honey, and extra virgin olive oil in a small bowl. Add some salt and pepper, then whisk together until smooth.
04 -
In a large bowl, toss spinach leaves with a little of the Honey Balsamic dressing to lightly coat the greens.
05 -
Add roasted pumpkin, some pine nuts, and crumbled feta to the spinach. Toss everything gently so the feta stays visible without getting smashed.
06 -
Place the salad on a plate to serve. Sprinkle over the rest of the feta and pine nuts, and finish with a drizzle of the remaining dressing just before digging in.
# Notes:
01 -
Serving Ideas: Pop this salad on the table warm or at room temperature.
02 -
Swapping Greens: Try swapping out spinach for peppery rocket (arugula) if you like a bit of a sharper taste.
03 -
Dressing Advice: Spinach doesn’t hold onto the dressing easily, so add it at the last minute before serving.
04 -
Nut Note: Pine nuts are on the pricey side but bring a toasty crunch and great flavor.