Description
Roasted pumpkin cubes glisten with cumin-spiced oil, pairing with peppery spinach leaves and crumbly feta. A honey-balsamic dressing ties it together, while toasted pumpkin seeds add a nutty crunch in every bite.
Ingredients
- 400 g pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 150 g baby spinach leaves
- 100 g feta cheese, crumbled
- 2 tbsp pumpkin seeds
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 clove garlic, minced
Instructions
- Preheat the oven to 200°C and line a baking tray with parchment paper.
- In a bowl toss the pumpkin cubes with 1 tbsp olive oil, ground cumin, salt and pepper, then spread evenly on the tray.
- Roast the pumpkin for 20 to 25 minutes until tender and lightly golden, then let cool slightly.
- In a small bowl whisk together the remaining olive oil, balsamic vinegar, honey and minced garlic.
- In a large bowl combine the spinach, roasted pumpkin, feta and pumpkin seeds, then drizzle over the dressing and toss gently.
Notes
- Pumpkin seeds can be toasted in a dry pan before adding for extra crunch
- For a sweeter salad increase the honey in the dressing as desired
- Substitute butternut squash for pumpkin if preferred
- Serve immediately to keep the spinach leaves crisp