A couple of weeks ago my zia and zio invited my family over for dinner at their house. Zio made gyros on the spit outside (lots of lamb and chicken) and zia prepared some beautiful salads to go with it. One of them was this beautiful Roast Pumpkin, Spinach and Feta Salad. I was so excited that she let me share this one with you because it is so delicious!! It doesn’t take long to come together and is a crowd favourite! With grand final weekend coming up and so many celebrations creeping up for the end of the year, this is a fantastic one to bring along to a barbeque to share with friends and family. I hope you love it as much as I do!!
RECIPE (serves 6 as a side)
½ butternut pumpkin
¼ cup olive oil
Pinch of salt
6 cups spinach leaves
1 cup Danish feta
¼ cup pinenuts
4 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp balsamic glaze
Salt and pepper to taste
Remove the skin and seeds from the pumpkin. Chop into bite sized pieces. Lay them out on a tray in one single layer.
Drizzle over the olive oil and season well with salt. Toss the pumpkin in the oil and salt.
Bake in a 180C oven for 30 minutes. The pumpkin should be cooked through but still holding its shape well.
Set it aside to cool for 20 minutes.
Toast the pinenuts in the oven or on the stove until they are golden.
In a large serving bowl put the spinach, olive oil, balsamic vinegar with a pinch of salt. Using your hands toss the mixture until every piece of spinach is well coated in the olive oil, balsamic vinegar and salt.
Arrange the pieces of pumpkin on top of the spinach.
Break up the feta with your hands and sprinkle it all over the top of the salad along with the toasted pinenuts.
Drizzle the top of the salad with the balsamic glaze to finish.
Tip: This salad is beautiful in winter when the pumpkin is still warm. However, in the summer it is actually so beautiful and fresh when it is cold. It also makes for great leftovers the next day with some chicken or eggs.