Roast Pumpkin Spinach And Feta Salad Recipes

ROASTED PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Roast pumpkin in wedges with olive oil, salt and pepper after you have cleaned it really well and de-seeded.
• Chop spinach and arrange on a platter. Add chopped tomatoes and onions.
• Let roasted pumpkin cool down for about 1 hr before you add it to salad. Use a spatula to remove from baking sheet.
• Break feta cheese in crumbles and add on top of the salad.
• You can add olive oil/vinegar yourself or let you guests serve over their portion based on preference.

ROAST PUMPKIN SPINACH FETA SALAD

Steps:

• Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.
• Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.
• If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!
• Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.
• In the meantime, put the washed spinach and arugula into a large bowl.
• In a jar or small bowl, whisk together the dressing ingredients or give it a good shake with a leak-proof lid on to combine.
• Finally, arrange your roast pumpkin and feta salad by adding the baked and still warm goodness on your leafy greens, then top with herbed tofu feta, pomegranate seeds and toasted walnuts.
• Finish off with some fresh mint leaves and drizzle with mustard dressing. Toss to combine and enjoy immediately!

ROAST PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
• Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
• Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
• Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD

Steps:

• Preheat oven to 200 degrees celsius (fan-forced).
• Chop the pumpkin into small slices or chunks and remove the skin.
• Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
• Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
• Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
• Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
• To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
• Pour the dressing over the salad, toss to combine and serve immediately.