This salad offers a lovely combination of sweet roasted pumpkin, creamy feta, and the freshness of baby spinach, all tied together with a flavourful dressing.
Some of the ingredients used in this recipe are
Ingredients for the salad
65gm pumpkin (peeled and cut into cubes)
2 tablespoons olive oil
Salt and pepper to taste
65 gm baby spinach leaves (washed and dried)
1/2 cup crumbled feta cheese
2 tablespoons pumpkin seeds (optional, for garnish)
Toasted walnut- 6-8
Black raisins or cranberries - 2 tbsp
Ingredients for the dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
Salt and pepper to taste
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pumpkin: In a mixing bowl, toss the pumpkin cubes with olive oil, salt, and pepper until evenly coated. Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper.
Roast the Pumpkin: Place the baking sheet in the preheated oven and roast the pumpkin for about 20-25 minutes or until it's tender and slightly caramelized. Remove from the oven and let it cool for a few minutes.
Make the Dressing: In a small bowl, whisk together the olive oil, brown sugar, salt, and pepper until well combined. Set aside.
Assemble the Salad: In a large bowl, combine the baby spinach leaves with the roasted pumpkin cubes. Drizzle the dressing over the salad and toss gently to coat the ingredients evenly.
Add the Feta and Pumpkin Seeds: Sprinkle the crumbled feta cheese over the salad. If you're using pumpkin seeds, add them as well for an extra crunch.
Serve: Plate the salad and serve immediately.
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