Spinach Feta Pumpkin Mix (Print Version)
# Ingredients:
01 -
600g (1.2lb) pumpkin, peeled and diced into 3cm (1.25-inch) chunks.
02 -
1 1/2 tablespoons olive oil.
03 -
Pepper and salt, to taste.
04 -
50ml (2.5 tablespoons) extra virgin olive oil.
05 -
2 tablespoons balsamic vinegar.
06 -
1 tablespoon plain honey.
07 -
35g (1/4 cup) pine nuts.
08 -
150g (5oz) fresh baby spinach (about 4 handfuls).
09 -
60g (2oz) crumbled feta cheese (or more if you'd like).
# Instructions:
01 -
Set your oven to 430°F (220°C for standard) or 390°F (200°C for fan/convection).
02 -
Mix the pumpkin chunks with olive oil, salt, and pepper. Spread it on a baking tray. Roast for 30-40 minutes until soft and slightly golden.
03 -
Combine honey, balsamic vinegar, and extra virgin olive oil in a small dish. Add a pinch of salt and pepper if you want.
04 -
Put the spinach in a big bowl. Drizzle some of the honey-balsamic dressing on top and gently mix it in with your hands or tongs.
05 -
Gently mix the cooked pumpkin cubes, some of the feta crumbles, and a handful of pine nuts into the bowl. Don't overmix to keep it looking nice.
06 -
Move the salad to a serving dish. Top it with the extra feta and pine nuts. Pour any leftover dressing over everything just before serving.
# Notes:
01 -
Ideal Temperature: You can enjoy this salad warm or let it cool to room temp.
02 -
Switch it Up: Try arugula (rocket) if you want a sharper flavor.
03 -
Dressing Advice: Spinach doesn't hold onto dressing well, so pour it on when you're ready to eat.
04 -
Pine Nut Tip: These nuts add a rich crunch but can be pricey—use sparingly if needed.