Pumpkin Feta & Spinach Salad
Print Recipe Share recipe via Email Share recipe on FacebookIngredients
Salad
- 700 g Butternut Pumpkin or other
- 120 g baby spinach
- 75 g Feta of choice or Goats milk cheese
- 40 g pine nuts or use slithered almonds, sunflower seeds, pumpkin seeds, or any other chopped nuts of choice
Dressing
- 50 ml extra virgin olive oil
- 50 ml Balsamic of choice
- 1 tbsp honey
- Salt & pepper to taste
Instructions
- Preheat oven to 220C or 200C fan-forced
- Peel & Cut pumpkin into 3cm cubes
- Place in a bowl and toss with a good slug of olive oil, salt, and pepper
- Spread on a baking tray and bake in oven for approx. 30 minutes, flipping from time to time, until golden but not burnt or mushy
- Loosen from baking tray with spatula to prevent sticking to the tray and leave to cool
- Toast the nuts in a fry pan or skillet on medium heat till golden brown and allow to cool
- Combine dressing in a jar and shake and then adjust to taste
- Place baby spinach in a salad bowl and drizzle with a little of the dressing
- Add the cooled pumpkin, the feta and the nuts and gently toss, slowly adding the remainder of the dressing
- Enjoy wth your protein of choice
Notes
This is not a Thermomix Recipe - just our favourite salad.
Many have asked us for the recipe, so we decided to pop it on our website