Roast Pumpkin Salad Recipe

5 from 33 votes

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This roast pumpkin salad has the additional flavour of spinach, feta and crunch of pepitas. Add a zingy dressing and you have delicious salad for all occasions.

Prep Time15

Cook Time45

Cooling time15

Total Time1

Servings: people

Author: Marcellina

Ingredients

For the salad

½ red onion (sliced)
5 cups chopped pumpkin or butternut squash (cut into cubes (see notes))
2 tablespoon olive oil
½ teaspoon salt (or to taste)
3 ½ oz (100 grams) feta cheese
6 cups (180 grams) baby spinach leaves
2 tablespoon pepitas

Dressing

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
salt to taste

Instructions

Roast the onion and pumpkin

Preheat oven to 350°F/180ºC. Line a baking tray with non stick baking paper.
Place onion and pumpkin on lined baking tray then drizzle with oil and sprinkle with salt.
Toss to coat onion and pumpkin.
Roast in preheated oven for 30 minutes.
Turn pumpkin and rearrange onion so that it is will cook evenly.
Roast for another 10-15 minutes or until the pumpkin is cooked through.
Remove and allow to come to room temperature.

Make dressing

In a jar put all the dressing ingredients except the salt.
Put the lid on the jar and shake dressing to combine well.
Season with salt to taste.

Assemble salad

On a large plate arrange baby spinach leaves.
Scatter on roasted onions and pumpkin, tucking some under the leaves.
Crumble the feta over the salad and sprinkle with pepitas.
Drizzle over some of the dressing. Remaining dressing can be served separately.

Notes

Tips for success

I don't like to toss this salad because the pumpkin and feta can break up quite easily. Just arrange on a serving platter and offer extra dressing to diners who want more.

Nutrition