pumpkin and spinach salad on oblong plate on wooden board with plates and forks
5 from 2 votes

Pumpkin and Spinach Salad with Feta and Pepitas

This Pumpkin and Spinach salad has the additional flavour of feta and crunch of pepitas. Add a zingy dressing and you have delicious salad for all occasions. 
Prep Time15 mins
Cook Time45 mins
Cooling time15 mins
Total Time1 hr
Servings: 6 people
Author: Marcellina

Ingredients

For the salad

  • 1/2 red onion (sliced)
  • 600 grams pumpkin (cut into cubes (see notes))
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt (or to taste)
  • 100 grams feta cheese
  • 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 180°C/350°F. 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

  • Pumpkin in Australia is butternut squash in the US. So if you hail from the US, use butternut squash. Aussie use your favourite pumpkin!
  • 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

Calories: 194kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 418mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4250IU | Vitamin C: 21.4mg | Calcium: 142mg | Iron: 1.8mg