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.
5cupschopped pumpkin or butternut squash(cut into cubes (see notes))
2tablespoonolive oil
1/2teaspoonsalt(or to taste)
3 ½oz(100 grams) feta cheese
6cups(180 grams) baby spinach leaves
2tablespoonpepitas
Dressing
2tablespoonsextra virgin olive oil
2tablespoonsred wine vinegar
1teaspoonhoney
1teaspoonDijon 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.