Roast Pumpkin, Spinach and Feta Salad Recipe
A vibrant and healthy Roast Pumpkin, Spinach and Feta Salad featuring tender roasted pumpkin cubes, fresh baby spinach, crunchy toasted pine nuts, and crumbly feta cheese, all brought together with a tangy honey balsamic dressing. Perfect as a light lunch or a side dish, this salad balances sweet, savory, and nutty flavors with a delightful mix of textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Roasted Pumpkin
- 600 g (1.2 lb) pumpkin, peeled and cut into 3cm (1.25 inch) cubes
- 1 1/2 tbsp olive oil
- Salt and pepper, to taste
For the Dressing
- 2.5 tbsp (50 ml) extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste
For the Salad
- 1/4 cup (35 g) pine nuts
- 150 g (5 oz) baby spinach leaves (about 4 handfuls)
- 60 g (2 oz) feta cheese, crumbled (or more to taste)
Instructions
- Preheat the oven: Set your oven to 220°C (430°F) for a standard oven, or 200°C (390°F) if using a fan/convection oven to ensure optimal roasting temperature.
- Prepare and roast the pumpkin: Toss the peeled pumpkin cubes with 1 1/2 tablespoons of olive oil, and season with salt and pepper. Spread the pumpkin evenly on a baking tray. Bake for 20 minutes, remove from the oven, flip the cubes to roast on the other side, then bake for an additional 7 to 10 minutes until the pumpkin is golden but still firm. Use a spatula to gently loosen the pumpkin if it sticks, and let it cool if serving the salad at room temperature.
- Make the dressing: Combine the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper in a jar. Shake well to emulsify the dressing. Taste and adjust seasoning to maintain a balance of sharpness that complements the salad flavors.
- Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts until they turn light golden and release a nutty aroma. Remove immediately to prevent burning.
- Toss the spinach: Place the baby spinach leaves in a large bowl. Drizzle some dressing over and toss gently to coat the leaves.
- Assemble the salad: Add the roasted pumpkin cubes, a portion of the crumbled feta, and pine nuts to the spinach. Gently and briefly toss the salad just enough to distribute the feta without breaking it down or making the salad look messy.
- Serve: Transfer the salad to a serving plate. Sprinkle the remaining feta and pine nuts over the top. Drizzle the remaining dressing just before serving to keep the spinach fresh and prevent sogginess. Serve immediately.
Notes
- The pumpkin should be roasted until golden but still firm to avoid a mushy texture.
- Toasted pine nuts add a lovely crunch and nuttiness; watch carefully to avoid burning.
- This salad is best served fresh but can be prepared slightly ahead by roasting pumpkin and toasting nuts in advance.
- Be gentle when tossing with feta to maintain attractive chunks and avoid a messy appearance.
- Adjust the amount of feta according to taste—this recipe suggests 60 g but more can be added for a stronger flavor.
Keywords: roast pumpkin salad, spinach salad, feta salad, pine nuts, honey balsamic dressing, healthy salad, roasted vegetables
