Baby spinach, roasted pumpkin, feta and pine nut salad

Baby spinach, roasted pumpkin, feta and pine nut salad


8 people made this

About this recipe: This salad is very simple to prepare and is absolutely delicious! I usually serve this salad with bbq, grilled or pan fried salmon. Please make sure you read the notes in relation to the type of feta to use - it can seriously destroy this salad!


Serves: 6 

  • 3 tablespoons olive oil
  • 1/2 pumpkin, cubed
  • salt
  • 200g feta, crumbled
  • 8 tablespoons pine nut kernels
  • 500g baby spinach leaves
  • 2-3 tablespoons extra virgin olive oil

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 200 C / Gas 6.
  2. Place pumpkin in a baking tray with the olive oil and toss to coat the pumpkin in oil. Sprinkle with salt. Place in preheated oven for 20 minutes. Every 5 minutes or so toss the pumpkin.
  3. After 20 minutes turn the oven to 220 C / Gas 7 to ensure the pumpkin is browned and slightly crispy. Approximately 5-10 minutes.
  4. Meanwhile wash and dry the baby spinach.
  5. Place the pine nuts in a non-stick frying pan over medium heat. Stir with a wooden spoon until pine nuts are golden (once golden remove to a ceramic dish so the pinenuts do not continue to cook and burn).
  6. Place baby spinach in a large salad bowl. Add feta and pine nuts. Once pumpkin is ready, add to salad bowl. Drizzle with extra virgin olive oil to taste.
  7. This salad can be served immediately or left to cool. This salad tastes great either way!

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