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Roasted Pumpkin, Spinach and Feta Salad

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.
Servings 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.
Course: Main Course, Salad, Side Dish
Keyword: fall, feta, healthy, main, pumpkin, salad, side dish, spinach

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