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Roast Pumpkin, Feta & Pine Nut Salad
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This salad is wonderful as a side or a meal. The roast pumpkin is highly nutrient-dense and supports heart and eye health, as well as boosting immunity and supplementing dietary fibre.
Servings: 2-3
Ingredients
600g pumpkin
1.5 Tbsp olive oil
1/4 cup pine nuts
150g baby spinach
60g feta
Dressing
2.5 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp wholegrain mustard
Extras: avocado, roast beetroot, cherry, tomatoes, red onion.
Method
Preheat the oven to 200°C (180°C fan).
Cut the pumpkin into 3cm cubes & toss with olive oil, salt & pepper. Spread on baking tray & bake for 20 minutes, flipping half-way.
Shake dressing ingredients in a jar. Taste, season and adjust as you like.
Toast pine nuts in a dry pan over medium heat until golden, remove from pan & set aside.
Toss spinach with some dressing & top with pumpkin, feta, pine nuts & any other toppings.
Servings: 2-3
Ingredients
600g pumpkin
1.5 Tbsp olive oil
1/4 cup pine nuts
150g baby spinach
60g feta
Dressing
2.5 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 tsp wholegrain mustard
Extras: avocado, roast beetroot, cherry, tomatoes, red onion.
Method
Preheat the oven to 200°C (180°C fan).
Cut the pumpkin into 3cm cubes & toss with olive oil, salt & pepper. Spread on baking tray & bake for 20 minutes, flipping half-way.
Shake dressing ingredients in a jar. Taste, season and adjust as you like.
Toast pine nuts in a dry pan over medium heat until golden, remove from pan & set aside.
Toss spinach with some dressing & top with pumpkin, feta, pine nuts & any other toppings.
