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. Salad | Salad Recipes | Salad Dressing Recipes | Salad Ideas | Salad Recipes Healthy | Salad Recipes for Dinner
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: PUMPKIN: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper DRESSING: And so on.
First step, Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
Next, 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.
Step 3, 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.
Complete Ingredients and Instructions: https://www.recipetineats.com/roast-pumpkin-spinach-and-feta-salad/