Roast Pumpkin Spinach And Feta Salad Food
ROAST PUMPKIN, SPINACH AND FETA SALAD
Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.
Provided by Nagi
Time 35m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 226 g, Calories 264 kcal
PUMPKIN AND FETA SALAD
Lovely summer salad
Provided by roobarb100
Time 1h5m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 220C (200C fan).
- Toss pumpking and unpeeled garlic cloves with 2 tbsp olive oil and place in a single layer in a baking tray.
- Bake for 20 minutes, then remove garlic and turn pumpkin. Bake for a further 20 minutes, or until tender and edges are beginning to brown.
- For dressing, peel roasted garlic and place in a food processor. Add lemon juice and remaining olive oil and whiz to combine. (You can also use the oil from the marinated feta - if there are flavours and not just oil eg. safron and chilli marinated feta).
- Combine warm pumpkin with pine nuts, feta and spinach, then gently toss with dressing. Season to taste and serve.
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