Description
A hearty salad combining roasted pumpkin, fresh spinach, and tangy feta cheese for a balanced meal.
Ingredients
Scale
- 500g pumpkin, cubed
- 2 cups fresh spinach
- 100g feta cheese, crumbled
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat oven to 200°C (400°F).
- Toss pumpkin cubes with olive oil, salt, and pepper.
- Roast pumpkin for 25 minutes until tender.
- Let pumpkin cool slightly.
- Combine roasted pumpkin, spinach, and feta in a bowl.
- Drizzle with balsamic vinegar.
- Top with walnuts if using.
- Toss gently and serve.
Notes
- Use butternut squash if pumpkin is unavailable.
- Add a pinch of chili flakes for extra heat.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
Keywords: roasted pumpkin salad, spinach feta salad, vegetarian salad