Description
A vibrant and healthy Roast Pumpkin, Spinach, and Feta Salad featuring tender roasted pumpkin cubes, fresh baby spinach, creamy crumbled feta, toasted pine nuts, and a tangy honey balsamic dressing. Perfect as a light main or side dish, this salad offers balanced flavors with a delightful combination of textures.
Ingredients
Scale
Pumpkin
- 600 g / 1.2 lb pumpkin (peeled and 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 Oven: Preheat your oven to 220°C (430°F) for a standard oven or 200°C (390°F) if using a fan/convection oven to ensure optimal roasting temperature for the pumpkin.
- Roast Pumpkin: Toss the peeled and cubed pumpkin with 1 1/2 tablespoons of olive oil, salt, and pepper. Spread it evenly on a baking tray and bake for 20 minutes. Remove, flip the pumpkin cubes gently, then bake for another 7 to 10 minutes until they are golden but not mushy. Use a spatula to loosen them if they stick to the tray. Let cool if serving at room temperature.
- Prepare Dressing: Combine extra virgin olive oil, balsamic vinegar, honey, salt, and pepper in a jar. Shake well to mix. Taste and adjust seasoning as needed. The dressing should have a slightly sharp balance to complement the salad.
- Toast Pine Nuts: Heat a dry skillet over medium heat and toast the pine nuts until they turn light golden and release a nutty aroma. Remove immediately to prevent burning.
- Dress Spinach: Place baby spinach in a large bowl, drizzle a small amount of the dressing over it, and toss lightly to coat the leaves.
- Combine Salad Ingredients: Add the roasted pumpkin, a small amount of crumbled feta, and some pine nuts to the spinach. Gently toss briefly to distribute the feta without breaking it up too much to keep the salad visually appealing.
- Serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle the remaining dressing over the salad to ensure fresh flavor and prevent the spinach from wilting.
Notes
- Use fresh pumpkin peeled and cut into uniform 3cm cubes for even roasting.
- Toasting pine nuts enhances their flavor but watch carefully as they burn quickly.
- The salad is ideal served at room temperature but can be enjoyed slightly warm or chilled.
- Adjust feta quantity based on preference for creaminess and saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Keywords: roast pumpkin salad, spinach salad, feta salad, healthy salad, Mediterranean salad, roasted vegetables, pine nuts
