Roasted pumpkin & feta salad recipe

Try this hearty summer salad when guests next pop around for a BBQ. It ticks all the boxes on health, taste & quick prep.

Ingredients

400g cubed pumpkin

Red onion

Packet of baby spinach

1/2 cup walnuts

Persian feta

200g baby beets, quartered

Dressing

2 tbsp Balsamic vinegar

1 tsp honey

1 tbsp olive oil

Method

Place pumpkin cubes and sliced red onion on a baking tray. Lightly coat with olive oil and roast in the oven until pumpkin is cooked. Set aside to cool.

To assemble:

Place baby spinach on a plate. Top with roasted pumpkin and red onion. Lightly toss. Add walnuts, feta and beetroot. Mix balsamic vinegar, honey and olive oil in a separate bowl. Drizzle over salad to taste.

Serve

Serves: 4

A quick and robust salad to served with BBQ and roasted meats.

Try our Pumpkin Pasta salad recipe How to grow pumpkin power