Warm Pumpkin and Feta Salad

Name: Warm Pumpkin and Feta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800g butternut pumpkin, peeled and cubed; 1 large red onion, cut into wedges; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 100g baby spinach; 100g feta cheese, crumbled; 1/2 cup pepitas, toasted; 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice; salt and pepper to taste

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

Toss pumpkin and red onion with olive oil and balsamic. Season.

Roast at 200°C for 30 minutes until caramelised and tender.

Arrange spinach on a platter. Top with warm pumpkin and onion.

Scatter over feta and pepitas.

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

Sodium

251mg

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