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.

  • Looks delcious pumpkin is my favourite veggie thanks so much

    Reply


  • Thanks! Just found what I was looking to do with my pumpkin for Xmas Day.

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  • Pumpkin in salad is ace. Thanks for the recipe.

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  • This would be so mouth watering

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  • Yum. Love a good pumpkin salad. Sounds delicious with the feta and pine nuts.


    • I’ve made this a few times and most recently used hazelnuts instead of pine nuts. Delicious!

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  • Mmm, I love rasted pumpkin salad. I often add some gloves of garlic and beetroot to the pumpkin roast….is sooooooooooooo yummie !

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  • These salads are great. Thanks for the reminder of how easy and delicious this is.

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  • Yum! I’m always after new salads.

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  • Love this combination of flavours

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  • YUMMO. I love pumpkin. Lots in the garden now too, recipes needed

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  • Very healthy and looks yummy

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  • toasted pine nuts give this salad something extra! love it1

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  • Yummy. I love roasted pumpkin.

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  • roasted pumpkin salad it s a first timer i seeing this one

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  • Love the pinenuts and feta with the pumpkin salad,thanks.

    Reply

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