Ingredients
Salad
600g Pumpkin - peeled
150g Baby Spinach
1/4 Cup Pine Nuts
60g Feta (add more if you love it)
1 Tbsp Olive Oil
Salt n Pepper
Dressing
2 Tbsp Balsamic Vinegar
1 Tbsp Honey
1 Tbsp Olive Oil
Directions
Toss pumpkin in olive oil, and salt and pepper to taste. Spread over a baking tray, bake for 20 minutes, toss them and then bake for another 7-10 minutes until golden; alternatively place in an air fryer for approx. 16 minutes shaking them half way through, air fry until golden.
Loosen the pumpkin from the tray and leave to cool to room temperature.
Toast pine nuts in air fryer or frying pan until they smell nutty, leave to cool.
To make the dressing, mix in a separate bowl Balsamic vinegar, honey and oil.
Place Spinach in a bowl, drizzle some of the dressing, add pumpkin, some of the feta and pine nuts, gently toss the salad adding the remaining dressing, feta and pine before serving.
Optional Additions
Swap out pumpkin for squash, or Pine Nuts for Almonds or Macadamias.
Available in store:
Pumpkin (or Squash), Baby Spinach, Feta, Salt and Pepper, Honey.
The perfect roast pumpkin and spinach salad to help use the last of the winter pumpkin with a fresh vibrant spring feel
Comments