Print
Recipe Library

Roast Pumpkin, Spinach and Feta Salad

Try this refreshing, unique salad recipe on a crisp autumn day. Recipe source: RecipeTin Eats

Prep Time: 10 minutes Total Time: 35 minutes Cook Time: 25 minutes Servings: 3-4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 4 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Honey
  • 1/4 cup Pine Nuts (optional)
  • 5 ounces Baby Spinach Leaves (about 4 handfuls)
  • 2 ounces crumbled Feta
  • Salt and Pepper, to taste
  • 1 Pumpkin(about 1-2 pounds), diced
Preparation
  1. Preheat oven to 450°F.
  2. Toss diced pumpkin in 1 1/2 tablespoons olive oil, salt and pepper. Spread on a baking sheet, and bake for 20 minutes. Remove from oven, flip and bake for 7-10 more minutes until golden brown. Let cool.
  3. Combine 2 1/2 tablespoons olive oil, balsamic vinegar, honey, salt and pepper. Shake in a jar for dressing.
  4. If using pine nuts, toast in a dry skillet over medium heat until lightly golden.
  5. Add spinach, pumpkin, feta and pine nuts to a large bowl. Toss in dressing to combine.
  6. Transfer to serving plates, top with more feta if desired, and serve.
Nutrition Facts
Serving Size 1/4 of recipe % Daily Value
Calories 264
Fat 21 g 27%
Saturated Fat 5 g 25%
Cholesterol 19 mg 6%
Sodium 514 mg 22%
Total Carbohydrates 16 g 6%
Fiber 3 g 11%
Sugars 10 g
Protein 6 g 12%
Ingredient Nutrition Info
Pumpkin

Pumpkins are an excellent source of vitamin A and vitamin C.

Share this recipe with friends and family

Facebook Twitter Pinterest