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Fresh On Kendal

Rustic Roast Pumpkin & Spinach Salad

Pumpkin and Spinach Salad

Ingredients


Salad

  • 600g Pumpkin - peeled

  • 150g Baby Spinach

  • 1/4 Cup Pine Nuts

  • 60g Feta (add more if you love it)

  • 1 Tbsp Olive Oil

  • Salt n Pepper


Dressing

  • 2 Tbsp Balsamic Vinegar

  • 1 Tbsp Honey

  • 1 Tbsp Olive Oil



Directions


Toss pumpkin in olive oil, and salt and pepper to taste. Spread over a baking tray, bake for 20 minutes, toss them and then bake for another 7-10 minutes until golden; alternatively place in an air fryer for approx. 16 minutes shaking them half way through, air fry until golden.

Loosen the pumpkin from the tray and leave to cool to room temperature.


Toast pine nuts in air fryer or frying pan until they smell nutty, leave to cool.


To make the dressing, mix in a separate bowl Balsamic vinegar, honey and oil.


Place Spinach in a bowl, drizzle some of the dressing, add pumpkin, some of the feta and pine nuts, gently toss the salad adding the remaining dressing, feta and pine before serving.


Optional Additions

Swap out pumpkin for squash, or Pine Nuts for Almonds or Macadamias.


Available in store:

Pumpkin (or Squash), Baby Spinach, Feta, Salt and Pepper, Honey.


The perfect roast pumpkin and spinach salad to help use the last of the winter pumpkin with a fresh vibrant spring feel

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