Pumpkin Spinach Feta Dish (Print Version)
# Ingredients:
01 -
1 1/2 tbsp of olive oil.
02 -
A pinch of salt and a dash of pepper.
03 -
600 g (1.2 lb) pumpkin, peeled and chopped into 3cm (1.25") chunks.
04 -
2 tbsp of balsamic vinegar.
05 -
1/4 cup (35 g) of pine nuts.
06 -
2.5 tbsp (50 ml) of extra virgin olive oil.
07 -
1 tbsp honey.
08 -
60 g (2 oz) crumbly feta (add more if you like).
09 -
150 g (5 oz) of baby spinach leaves (around 4 large handfuls).
# Instructions:
01 -
Switch on your oven to 220°C (430°F) for standard heat, or 200°C (390°F) if using fan mode.
02 -
Toss the pumpkin bits with olive oil, plus a sprinkle of salt and pepper. Lay them out on a baking tray, then roast in the oven for 30-40 minutes. Keep them in till they're soft and have a little caramelized color.
03 -
Mix balsamic vinegar, honey, and extra virgin olive oil together in a small bowl until combined. Adjust the salt and pepper to your liking.
04 -
Take a big bowl and toss the baby spinach leaves lightly with a drizzle of the balsamic dressing.
05 -
Pop in some roasted pumpkin, crumble in a little feta, and throw in a few pine nuts. Stir it up gently so everything mixes without the feta overpowering the look of the salad.
06 -
Move the salad to a serving dish. Scatter the rest of the feta and pine nuts on top. Right before you enjoy it, pour the remaining dressing over everything.
# Notes:
01 -
Serving Temperature: Eat this salad warm or let it cool down to room temperature—both are great!
02 -
Alternative Greens: If you'd rather stick to something with a peppery bite, use arugula (rocket).
03 -
Dressing Tip: Spinach leaves don’t hold dressing well, so it’s better to add it just before eating.
04 -
Pine Nuts: Want a crunch? Pine nuts add this rich nutty touch that’s worth the splurge.