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Baby spinach, roasted pumpkin, feta and pinenut salad
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| Ingredients Serves: 6 | |
| 3 Tbsp | olive oil |
| 1/2 butternut pumpkin (cubed) | |
| Salt | |
| 200g | Feta, (I use plain South Cape Tasmanian Feta -in the purple packet). Do NOT use Greek Feta as this will ruin the taste of the salad. |
| 1/2 cup | Pine nuts |
| 500g | baby spinach leaves |
| 2-3 tbs | extra virgin olive oil |
Preparation method
Prep: 10 minutes | Cook: 40 minutes
1. Preheat oven to 180 degrees C (fan forced)
2. Place pumpkin in a baking tray with the olive oil and toss to coat the pumpkin in oil. Sprinkle with salt. Place in preheated oven for 20 minutes. Every 5 minutes or so toss the pumpkin.
3. After 20 minutes turn the oven to 230 degrees to ensure the pumpkin is browned and slightly crispy. Approximately 5-10 minutes.
4. Meanwhile wash and dry the baby spinach.
5. Place the pinenuts in a non stick fry pan over medium heat. Stir with a wooden spook until pinenuts are golden (once golden remove to a ceramic dish so the pinenuts do not continue to cook and burn).
6. Drain and crumble the feta.
7. Place baby spinach in a large salad bowl. Add feta and pinenuts. Once pumpkin is ready, add to salad bowl. Drizzle with extra virgin olive oil.
8. This salad can be served immediately or left to cool. This salad tastes great either way!
The best feta for this recipe
The feta cheese you select will either enhance or ruin this salad. I recommend South Cape Tasmanian Plain Feta. NEVER use Greek feta. I have also used South Cape Tasmanian Feta with garlic, however, this ruined the salad.
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