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Recipe Roasted pumpkin salad

Roasted pumpkin salad
  • Serves 6
  • 55 minutes
  • Difficulty Easy
  • 9 Ingredients
By

40 Comments

Delicious roast pumpkin salad that is the perfect side on a cool night.

Ingredients (serves 6)

  • 1.5 kg Butternut pumpkin
  • 3 Tbsp Olive oil
  • 2 tsp Rosemary, dried
  • Salt and pepper
  • 2 Tbsp Pinenuts
  • 150 g Feta
  • 60 g Baby spinach
  • 2 Tbsp Balsamic vinegar
  • 4 Tbsp Olive oil

Method

  1. Heat oven to 200°C. Dice pumpkin into 2cm pieces, spread on baking tray, drizzle with olive oil and sprinkle with rosemary, salt and pepper. Bake for 40 minutes.
  2. While pumpkin is cooling, toast pinenuts.
  3. Dice feta and toss in serving bowl with slightly cooled pumpkin, pinenuts and spinach.
  4. Whisk together balsamic vinegar and olive oil, drizzle over salad, mix to combine and serve.

Notes

This is my go-to recipe when I need a side for dinner.

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