Description
A delightful and nutritious salad that captures the essence of autumn.
Ingredients
Scale
- 1 small pumpkin (about 1 kg), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g spinach leaves
- 100g feta cheese, crumbled
- 1/4 cup pumpkin seeds (optional)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon mustard
- Fresh herbs (e.g., thyme or rosemary) for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). Place the cubed pumpkin in a large bowl, drizzle with olive oil, and add a generous pinch of salt and pepper. Toss to coat the pumpkin thoroughly. Spread the cubes on a parchment-lined baking sheet, ensuring they’re in a single layer. Roast for 20-25 minutes, turning halfway through until the pumpkin is golden brown and fork-tender.
- In a separate small bowl, combine balsamic vinegar, honey, and mustard. Use a whisk to blend these components until you have a smooth, well-emulsified dressing. This mixture will bring a sweet and tangy flavor that complements the other salad ingredients beautifully. Set aside until ready to serve.
- Once the pumpkin has slightly cooled, arrange the spinach leaves on a large serving platter as a lush, green base. Evenly distribute the roasted pumpkin over the spinach. Scatter crumbled feta cheese across the top, followed by a sprinkle of pumpkin seeds, if you choose to include them. Drizzle the prepared dressing over the salad and toss gently to combine. Finish with a garnish of fresh herbs, and the salad is ready to enjoy.
Notes
The salad can be prepared a few hours ahead; just keep the dressing separate until serving to prevent the spinach from wilting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
Nutrition
- Calories: Approximately 300 per serving
- Sodium: Varies with amount of feta used; check label for more precise measures
- Protein: 8g per serving