ROAST PUMPKIN, SPINACH AND FETA SALAD
Recipe video above. Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm. Serves 2 - 3 as a meal, 4 - 5 as a side.
Provided by Nagi
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
- Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
- Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
- Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
- Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
- Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
- Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!
Nutrition Facts : ServingSize 226 g, Calories 264 kcal
ROAST PUMPKIN SPINACH FETA SALAD
This 30-minute roasted pumpkin spinach feta salad recipe is bursting with color and flavor! Perfect for seasonal entertaining during the holidays but also as a lovely fall or winter side dish.
Provided by Alena
Categories Salads + Bowls
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.
- Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.
- If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!
- Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.
- In the meantime, put the washed spinach and arugula into a large bowl.
- In a jar or small bowl, whisk together the dressing ingredients or give it a good shake with a leak-proof lid on to combine.
- Finally, arrange your roast pumpkin and feta salad by adding the baked and still warm goodness on your leafy greens, then top with herbed tofu feta, pomegranate seeds and toasted walnuts.
- Finish off with some fresh mint leaves and drizzle with mustard dressing. Toss to combine and enjoy immediately!
Nutrition Facts : Calories 274 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 13 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, Sodium 282 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
WARM PUMPKIN SPINACH AND FETA SALAD
Make and share this Warm Pumpkin Spinach and Feta Salad recipe from Food.com.
Provided by JustJanS
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
- Drain and refresh under running cold water.
- Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
- Stir them occasionally.
- Remove the pine nuts and drain on paper towel.
- Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
- Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
- Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
- Gently stir through the pine nuts and feta and serve warm.
Nutrition Facts : Calories 275.1, Fat 23.2, SaturatedFat 6.3, Cholesterol 26.7, Sodium 403.1, Carbohydrate 11.7, Fiber 3.5, Sugar 5.8, Protein 8.8
PUMPKIN,SPINACH AND FETA SALAD
Make and share this Pumpkin,Spinach and Feta Salad recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat frying pan until hot, add pine nuts and stir fry for 1-2 minutes, until lightly golden.
- Remove nuts from pan and cool.
- Arrange the spinach and rocket leaves on a serving platter, then top with the tomatoes, pumpkin and cheese.
- Scatter the toasted pine nuts over, then season salad lightly with the salt and pepper.
- Drizzle with the olive oil before serving.
Nutrition Facts : Calories 202, Fat 14.4, SaturatedFat 7.2, Cholesterol 40.1, Sodium 537.4, Carbohydrate 11.1, Fiber 2.5, Sugar 5.5, Protein 9.9
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