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

1. Preheat the oven to 200°C (180°C fan).
2. Cut the pumpkin into 3cm cubes & toss with olive oil, salt & pepper. Spread on baking tray & bake for 20 minutes, flipping half-way.
3. Shake dressing ingredients in a jar. Taste, season and adjust as you like.
4. Toast pine nuts in a dry pan over medium heat until golden, remove from pan & set aside.
5. Toss spinach with some dressing & top with pumpkin, feta, pine nuts & any other toppings.