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Warm Pumpkin and Feta Salad
Roasted pumpkin, tossed with caramelised red onion, baby spinach and crumbled feta for a warm, satisfying salad.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Australian
vegetarian
Ingredients
800gbutternut pumpkin, peeled and cubed
1large red onion, cut into wedges
3 tbspolive oil
1 tbspbalsamic vinegar
100gbaby spinach
100gfeta cheese, crumbled
1/2 cuppepitas, toasted
2 tbspextra-virgin olive oil
1 tbsplemon juice
salt and pepperto taste
Instructions
1
Toss pumpkin and red onion with olive oil and balsamic. Season.
2
Roast at 200°C for 30 minutes until caramelised and tender.
3
Arrange spinach on a platter. Top with warm pumpkin and onion.
4
Scatter over feta and pepitas.
5
Drizzle with extra-virgin olive oil and lemon juice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
237
Protein
4.6g
Fat
22.5g
Carbs
5.3g
Fiber
1g
Sodium
251mg
Reviews
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