Roast Pumpkin Spinach Feta Salad
From jaeleepoms 16 years ago
- 30 minutes to make
- Serves 4
Change up salads by adding some roasted pumpkin. You can easily double this up to eat as a meal in itself for a light autumn lunch. Courtesy of Kroger :-)
Ingredients
- 1/2 large pumpkin shopping list
- 2 Tspn olive oil shopping list
- 1/4 cup chopped walnuts or pecans, lightly toasted shopping list
- 1 cup baby spinach leaves shopping list
- 1 cup feta cheese, crumbled shopping list
- ***DRESSING*** shopping list
- 1 Tbsp stone-ground mustard shopping list
- 3 Tbsp balsamic vinegar shopping list
- 1/4 cup extra-virgin olive oil shopping list
How to make it
- Preheat oven to 375*. Cut pumpkin, remove seeds and chop flesh into bite-size pieces.
- Place pumpkin and olive oil in roasting pan, season well with salt and pepper and toss to coat.
- Roast until pumpkin is tender and lightly golden, about 30-40 minutes. Cool completely and remove skin from pumpkin pieces.
- Place pumpkin, nuts and spinach in a bowl and toss with the dressing.
- Top with crumbled feta and garnish with toasted pumpkin seeds (optional).
The Rating
Reviewed by 2 people-
Earthy home cooking a great way to use pumpkin.
I will try to use butternut squash.
trigger
in loved it
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" It was excellent "