Description

This Roast Pumpkin, Spinach and Feta Salad combines sweet golden roasted pumpkin, fresh baby spinach, creamy feta cheese, and crunchy toasted pine nuts with a homemade honey balsamic dressing. Serve this colorful vegetarian salad warm or at room temperature for Thanksgiving, holiday gatherings, or a light lunch.

Ingredients

Scale

For the Roasted Pumpkin:
600 g (1.2 lb) pumpkin or winter squash, peeled and cut into 1.25-inch (3 cm) cubes
1½ tablespoons olive oil
Salt and freshly ground black pepper, to taste
For the Honey Balsamic Dressing:
2½ tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and black pepper, to taste
For the Spinach and Feta Salad:
¼ cup (35 g) pine nuts
150 g (5 oz) fresh baby spinach, about 4 handfuls
60 g (2 oz) feta cheese, crumbled
Additional feta cheese, optional

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Instructions

Preheat your conventional oven to 430°F (220°C), or set a fan-assisted oven to 390°F (200°C).
Place the pumpkin cubes in a bowl. Add 1½ tablespoons olive oil, salt, and black pepper. Toss well, then spread the pumpkin in a single layer on a baking tray.
Roast the pumpkin for 20 minutes. Turn the pieces, then roast for another 7 to 10 minutes until the edges turn golden and the centers become tender. Keep the pieces firm enough to hold their shape.
Remove the pumpkin from the oven. Immediately loosen the pieces from the baking tray with a spatula. Let them cool slightly if you prefer a room-temperature salad.
Combine the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper in a jar. Close the lid and shake well. Taste and adjust the sweetness or acidity.
Place the pine nuts in a dry frying pan over medium heat. Stir or shake occasionally until lightly golden and fragrant. Immediately transfer them to a plate to prevent burning.
Add the fresh baby spinach to a large mixing bowl. Pour a small amount of honey balsamic dressing over the leaves and toss gently.
Add the roasted pumpkin, a small portion of crumbled feta, and some toasted pine nuts. Fold everything together carefully without crushing the pumpkin.
Transfer the salad to a serving platter. Scatter the remaining feta cheese and toasted pine nuts over the top.
Drizzle with the remaining honey balsamic dressing immediately before serving. Enjoy warm or at room temperature.

Notes

Use any firm pumpkin or winter squash variety. Butternut squash makes an excellent substitute.

Cut the pumpkin into evenly sized cubes so the pieces roast at the same rate.

Avoid overcooking the pumpkin. The pieces should develop golden edges while holding their shape.

Loosen the pumpkin from the baking tray immediately after roasting to prevent sticking.

Toast pine nuts carefully because they can burn quickly.

Replace pine nuts with chopped almonds, macadamia nuts, or other preferred nuts.

For a peppery flavor, substitute fresh arugula for baby spinach.

Adjust the honey and balsamic vinegar to create your preferred balance of sweetness and acidity.

Start with a small amount of dressing because baby spinach does not hold vinaigrette well.

Mix gently to preserve the texture of the pumpkin and feta cheese.

Prepare the pumpkin, pine nuts, and dressing ahead of time. Keep the components separate until serving.

Store leftovers in an airtight container in the refrigerator. For best texture, enjoy within 1 to 2 days.

The recipe makes 4 to 5 side servings or 2 to 3 main-course servings.

Nutrition estimates assume 4 servings and consumption of all the dressing. Actual calorie intake may vary.

The original recipe lists 25 minutes of cooking and 35 minutes total, although the roasting instructions require 27 to 30 minutes.

The original dressing quantity also describes 2½ tablespoons as 50 ml. This card follows the tablespoon measurement.