Roast Pumpkin Salad with Feta, Pine Nuts & Spinach

Salad servers next to a pumpkin and spinach salad.

Roast Pumpkin Salad with Feta, Pine Nuts & Spinach

Roast Pumpkin Salad with Feta, Pine Nuts & Spinach is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.

5 from 18 votes

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Course: Salads

Cuisine: western

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 249kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Oven
Stove-top

Ingredients

For the salad

600 g pumpkin skin removed and cut into slices or chunks
2 tbs olive oil
salt and pepper to season
75 g pine nuts
150 g baby spinach leaves
80 g feta crumbled into small chunks

For the dressing

1 tbs honey
2 tbs balsamic vinegar
2 tbs olive oil
salt and pepper to season

Instructions

Preheat oven to 200 degrees celsius (fan-forced).
Chop the pumpkin into small slices or chunks and remove the skin.
Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
Pour the dressing over the salad, toss to combine and serve immediately.

Notes

RECIPE NOTES & TIPS:

INGREDIENTS:

Pumpkin: Use Kent, butternut or Jap pumpkin for the best roasting texture; cut into even chunks.
Pine nuts: Keep an eye on them when toasting to prevent burning.
Feta cheese: Choose your favourite - either a crumbly Greek feta, a soft Danish feta or a goats cheese for this recipe.

OTHER TIPS:

Even pumpkin chop = even roasting time. Uniform sizes ensure each piece cooks perfectly.
Don’t over bake: Pumpkin should be tender but still hold its shape (not mushy).
Add dressing last-minute: Keeps spinach from wilting.
Make ahead: Roast the pumpkin and toast pine nuts a day ahead, store separately. Prepare dressing and store in an airtight jar for up to 2 days. Shake well before using.
Serve with: Add grilled chicken or chickpeas for a fuller meal and to boost protein.
Store leftovers: Best served on the day, however leftovers can be kept in an airtight container in fridge for up to 2 days; hold dressing until just before serving.
Freezing: This recipe is not suitabe for freezing.

Nutrition