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
- 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.
- While pumpkin is cooling, toast pinenuts.
- Dice feta and toss in serving bowl with slightly cooled pumpkin, pinenuts and spinach.
- Whisk together balsamic vinegar and olive oil, drizzle over salad, mix to combine and serve.