Roast Pumpkin, Spinach and Feta Salad Recipe
A vibrant and fresh Roast Pumpkin, Spinach and Feta Salad featuring tender roasted pumpkin cubes, toasted pine nuts, and crumbled feta cheese tossed with baby spinach and a tangy honey balsamic dressing. This salad balances sweet, savory, and nutty flavors for a light yet satisfying dish perfect for lunch or a side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Pumpkin
- 600 g / 1.2 lb pumpkin, peeled and cut into 3cm / 1.25″ cubes
- 1 1/2 tbsp olive oil
- Salt and pepper, to taste
Dressing
- 2.5 tbsp / 50 ml extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste
Salad Components
- 1/4 cup / 35 g pine nuts
- 150 g / 5 oz baby spinach leaves (about 4 handfuls)
- 60 g / 2 oz feta cheese, crumbled (or more to taste)
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) for standard ovens or 200°C (390°F) if using a fan/convection oven to prepare for roasting the pumpkin.
- Roast Pumpkin: Toss the pumpkin cubes with 1 1/2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out on a baking tray in a single layer. Bake for 20 minutes, then remove from the oven, flip the pumpkin pieces to ensure even roasting, and bake for another 7 to 10 minutes until golden and tender but not mushy. To prevent sticking, loosen the pumpkin gently with a spatula. If serving the salad at room temperature, allow the pumpkin to cool.
- Make Dressing: In a jar, combine 2.5 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and salt and pepper. Shake well to combine. Taste and adjust seasoning if needed, aiming for a slightly sharp flavor to balance the salad.
- Toast Pine Nuts: Heat a dry skillet over medium heat and toast the pine nuts, stirring occasionally, until they turn light golden and release a nutty aroma. Remove immediately to prevent burning.
- Prepare Spinach: Place the baby spinach leaves into a large bowl. Drizzle a small amount of dressing over the spinach and toss gently to coat the leaves lightly.
- Combine Salad Ingredients: Add the roasted pumpkin, a portion of the crumbled feta, and some toasted pine nuts to the spinach. Gently and briefly toss everything together to distribute the feta without breaking it up too much, maintaining a visually appealing texture.
- Serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts over the top. Just before serving, drizzle the remaining dressing over the salad, as baby spinach does not hold dressing well and this enhances flavor.
Notes
- The pumpkin should be peeled and cut into uniform 3cm cubes to ensure even roasting.
- Toast pine nuts carefully as they can burn quickly; remove them from heat as soon as they are golden.
- Be gentle when tossing the salad after adding feta to avoid it breaking apart and making the salad look messy.
- The dressing can be adjusted to taste, with a preference for a bit sharper acidity to balance the sweetness of the pumpkin and honey.
- This salad can be served warm or at room temperature.
Keywords: roast pumpkin salad, spinach salad, feta salad, roasted vegetable salad, Mediterranean salad, healthy salad, warm salad, pumpkin recipe, vegetarian salad
