Roast pumpkin, spinach, and feta salad in a bowl, garnished with herbs.

Roast Pumpkin, Spinach, and Feta Salad

ByCasey Monroe

why make this recipe

Roast Pumpkin, Spinach and Feta Salad is a colorful and nutritious dish that combines the sweet and earthy flavors of roasted pumpkin with the freshness of baby spinach and the tanginess of feta cheese. This salad is perfect for any season, offering a wonderful array of textures and flavors. It’s a great way to enjoy healthy ingredients while catering to both vegetarian diets and any gathering. Plus, it’s simple to make and can be served warm or at room temperature.

how to make Roast Pumpkin, Spinach and Feta Salad

Ingredients :

  • 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
  • 1 1/2 tbsp olive oil
  • Salt and pepper
  • 2.5 tbsp / 50 ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper
  • 1/4 cup / 35g pine nuts (Note 2)
  • 150 g / 5 oz baby spinach leaves (4 handfuls)
  • 60 g / 2 oz feta, crumbled (or more!!)

Directions :

  1. Preheat the oven to 220°C/430°F (standard) or 200°C/390°F (fan/convection).
  2. Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them evenly on a baking tray and bake for 20 minutes.
  3. Remove the tray from the oven, flip the pumpkin pieces, and bake for a further 7-10 minutes until golden but not mushy. (Note 3)
  4. Loosen the pumpkin with a spatula as it may stick to the tray while cooling. If serving the salad at room temperature, let it cool completely.
  5. Shake the dressing ingredients in a jar. Taste and adjust the seasoning as needed. A sharper flavor works well in this salad.
  6. Toast the pine nuts in a dry skillet over medium heat until lightly golden and fragrant. Remove from the skillet immediately to prevent burning.
  7. Place the spinach in a bowl, drizzle a bit of the dressing over, and toss gently.
  8. Add the roasted pumpkin, a bit of feta, and the pine nuts, and gently mix to combine without breaking the feta too much.
  9. Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts on top. Just before serving, drizzle with the remaining dressing for the best flavor. Enjoy!

how to serve Roast Pumpkin, Spinach and Feta Salad

This salad is versatile and can be served warm, at room temperature, or cold. It works well as a side dish for grilled meats, fish, or as a starter. You can also enjoy it on its own for a light meal.

how to store Roast Pumpkin, Spinach and Feta Salad

If you have leftovers, store the salad in an airtight container in the fridge. It’s best to add the dressing just before serving to keep the spinach fresh. Consume it within 2-3 days for the best taste.

tips to make Roast Pumpkin, Spinach and Feta Salad

  • Be careful not to over-roast the pumpkin. It should be tender but still hold its shape.
  • For added flavor, try adding some roasted garlic or a sprinkle of chili flakes to the dressing.
  • If you’re not a fan of pumpkin, butternut squash works great too!

variation (if any)

You can customize this salad by adding ingredients like roasted beetroot, quinoa for added protein, or different nuts like walnuts or almonds. You could also switch the feta for goat cheese for a different flavor.

FAQs

1. Can I use canned pumpkin for this recipe?
No, fresh pumpkin is recommended for the best texture and flavor. Canned pumpkin is too soft for this salad.

2. How can I make this salad vegan?
To make it vegan, simply omit the feta cheese or replace it with a plant-based alternative.

3. Can I make the dressing in advance?
Yes, you can make the dressing ahead of time and store it in the fridge for up to a week. Just shake it well before using.