Spinach Pumpkin Feta Dish (Print Version)
# Ingredients:
01 -
1 1/2 tbsp of olive oil to coat.
02 -
600 g / 1.2 lb pumpkin (peeled), chopped into 1.25-inch (3 cm) pieces.
03 -
A sprinkle of salt and a pinch of pepper.
04 -
35 g / 1/4 cup pine nuts for crunch.
05 -
2 tbsp of balsamic vinegar, for a tangy kick.
06 -
2.5 tbsp (or 50 ml) good-quality extra virgin olive oil.
07 -
A tablespoon of honey to sweeten it up.
08 -
Baby spinach, use four handfuls (150g / 5 oz).
09 -
Crumbled feta cheese (60 g / 2 oz or more if you like it cheesier).
# Instructions:
01 -
Switch on your oven and set it to 220C/430F if it's a regular one, or lower it a bit to 200C/390F for a fan/convection oven.
02 -
Coat the pumpkin pieces with olive oil, add some salt and a few cracks of pepper. Lay them out on a tray and roast them for 30-40 minutes until they're soft and slightly golden.
03 -
Mix the honey, balsamic vinegar, and extra virgin olive oil in a small bowl. Add salt and pepper to make it taste just right.
04 -
Put the baby spinach into a big bowl. Pour some of that Honey Balsamic Dressing you've made and gently mix it around so every leaf gets a little love.
05 -
Pop the roasted pumpkin on top of the spinach. Add some pine nuts and feta, but don't overdo it. Give it a quick, light toss so everything mixes in but still looks good.
06 -
Move it all to your serving plate. Scatter the rest of the pine nuts and feta over the salad. Finish it off with a drizzle of the dressing just before you bring it to the table.
# Notes:
01 -
Serve it warm or let it cool to room temperature—it tastes great both ways.
02 -
Want something sharper? Swap out baby spinach for rocket (arugula).
03 -
Since spinach doesn't hold onto dressing well, pour it just before you dig in.
04 -
Pine nuts give the salad a nice nutty crunch, but they can be pricey—use sparingly or substitute.