Pumpkinspinach And Feta Salad Recipes

ROAST PUMPKIN AND FETA SALAD

Steps:

• Preheat the oven to 220°C (430°F). Toss the pumpkin in some olive oil and salt and pepper. Bake for around 20 minutes or until browned and cooked through, tossing once during cooking. Set aside to cool.
• Lightly toast pine nuts or nuts of choice in a dry pan over medium heat and set aside.
• Wash and prepare salad leaves, drying them well.
• Build your salad by tossing a little dressing with the greens. Add the pumpkin, feta and onion if using, tossing slightly. Sprinkle with the pine nuts.
• Drizzle with a little more dressing and serve immediately.

ROAST PUMPKIN AND FETA SALAD

Steps:

• Preheat oven to 200C / 390F. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 20 minutes, flipping once halfway, until golden and tender but not mushy! (see note 1)
• Place dressing ingredients in a jar, loosen honey with a spoon then secure the lid and shake vigorously until combined.
• Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.

IMPOSSIBLY EASY SPINACH AND FETA PIE

Steps:

• Heat oven to 400°. Grease pie plate, 9x1 1/4 inches. Mix spinach, cheese and onions in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

30 HEALTHY SPINACH SALADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a spinach salad in 30 minutes or less!

PUMPKIN SEED SPINACH SALAD

Steps:

• In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.

WARM PUMPKIN SPINACH AND FETA SALAD

Steps:

• Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
• Drain and refresh under running cold water.
• Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
• Stir them occasionally.
• Remove the pine nuts and drain on paper towel.
• Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
• Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
• Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
• Gently stir through the pine nuts and feta and serve warm.

PUMPKIN,SPINACH AND FETA SALAD

Steps:

• Heat frying pan until hot, add pine nuts and stir fry for 1-2 minutes, until lightly golden.
• Remove nuts from pan and cool.
• Arrange the spinach and rocket leaves on a serving platter, then top with the tomatoes, pumpkin and cheese.
• Scatter the toasted pine nuts over, then season salad lightly with the salt and pepper.
• Drizzle with the olive oil before serving.