Description
A vibrant and flavorful Roast Pumpkin, Spinach and Feta Salad featuring perfectly roasted pumpkin cubes, fresh baby spinach, toasted pine nuts, and tangy feta cheese, all brought together with a sharp honey balsamic dressing. This salad offers a delightful balance of sweet, savory, and nutty flavors, perfect as a light meal or a hearty side dish.
Ingredients
Scale
Roast Pumpkin
- 600 g / 1.2 lb pumpkin (after peeling), 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
- 1/4 cup / 35 g pine nuts
- 150 g / 5 oz baby spinach leaves (about 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 a standard oven or 200°C (390°F) if using a fan/convection oven to prepare for roasting the pumpkin.
- Roast the pumpkin: Toss the peeled and cubed pumpkin with 1 1/2 tablespoons of olive oil, salt, and pepper. Spread the pumpkin evenly on a baking tray. Roast for 20 minutes, remove and flip the cubes, then continue roasting for an additional 7 to 10 minutes until golden and tender but not mushy. After roasting, loosen the pumpkin pieces gently with a spatula if they stick, and allow to cool if serving the salad at room temperature.
- Prepare the dressing: In a jar, combine 2.5 tablespoons of extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, and salt and pepper to taste. Shake well and adjust the seasoning to achieve a slightly sharp flavor balance.
- Toast the pine nuts: Heat a dry skillet over medium heat and add the pine nuts. Toast them, stirring frequently, until they turn light golden and emit a nutty aroma. Remove promptly to prevent burning.
- Toss spinach with dressing: Place the baby spinach in a large bowl. Drizzle a small amount of the prepared dressing over the leaves and toss gently to coat evenly.
- Combine salad ingredients: Add the roasted pumpkin cubes, a portion of crumbled feta cheese, and pine nuts to the spinach. Gently toss the mixture just enough to disperse the feta without breaking it up or making the salad look messy.
- Serve the salad: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts over the top. Just before serving, drizzle the remaining dressing over the salad to ensure the flavors are fresh and vibrant. Enjoy immediately!
Notes
- Note 1: Ensure the pumpkin is peeled before cutting into cubes to avoid tough skin in the salad.
- Note 2: Toast pine nuts just before adding to maintain their crunch and flavor.
- Note 3: Roasting time ensures the pumpkin is cooked through but retains some firmness to prevent mushiness in the salad.
- The dressing’s sharpness balances the sweetness of the roasted pumpkin and the creaminess of the feta.
- Gently tossing the feta maintains the salad’s visual appeal without crumbling the cheese excessively.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: roast pumpkin salad, spinach salad, feta cheese salad, roasted vegetables, healthy salad, easy dinner salad, pumpkin recipe, Mediterranean salad
