Roasted Pumpkin, Spinach and Feta Salad
This salad is the perfect addition to your fall festivities! Serve as a side dish or a meal and indulge in the delicious flavors of pumpkin, honey balsamic dressing, pine nuts, and feta cheese.
Ingredients
Pumpkin
- 1.5 lb Pumpkin peeled and cut into chunks
- 1 ½ tbsp Member's Mark™ Extra Virgin Olive Oil
- Member's Mark™ Ground Black Pepper
- Member's Mark™ Sea Salt
Dressing
- 2 ½ tbsp Member's Mark™ Extra Virgin Olive Oil
- 2 tbsp Balsamic vinegar
- 1 tbsp Member's Mark™ Bee Proud Pure Honey
- Member's Mark™ Ground Black Pepper
- Member's Mark™ Sea Salt
Salad
- ¼ cup Pine nuts
- 5 oz Baby spinach leaves
- 2 oz Feta
Instructions
- Preheat oven to 430' F.
- Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for 7 - 10 minutes until golden, but not mushy. Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
- Combine all ingredients for the dressing and shake in a jar.
- Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
- Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
- Add pumpkin, just a bit of feta and pine nuts, then gently and briefly toss just to disperse the feta.
- Transfer to serving plate. Sprinkle over remaining feta and pine nuts, drizzle with remaining dressing, and serve.
