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Roast Pumpkin, Spinach and Feta Salad

A vibrant and hearty salad featuring roasted pumpkin, fresh spinach, and creamy feta, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 small small pumpkin, peeled and diced
  • 4 cups fresh spinach
  • 150 g feta cheese, crumbled
  • 2 tablespoons olive oil
  • to taste Salt and pepper
Optional Ingredients
  • 1 tablespoon balsamic vinegar Optional, for drizzling
  • to taste Pumpkin seeds For garnish, optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and dice the small pumpkin into bite-sized pieces, then toss in a large bowl with olive oil, salt, and pepper until evenly coated.
Roasting
  1. Spread the pumpkin pieces on a baking tray in a single layer and roast in the preheated oven for about 20–25 minutes, or until tender and caramelized, turning halfway through.
Combine and Garnish
  1. In a large bowl, combine the fresh spinach and crumbled feta cheese.
  2. Once the pumpkin is ready, let it cool slightly, then add it to the spinach and feta mixture. If desired, drizzle balsamic vinegar over the top and gently toss until everything is well mixed.
  3. If using pumpkin seeds, sprinkle them on top for added crunch. Serve immediately.

Notes

Substitutions: Butternut squash can be used instead of pumpkin, and goat cheese can replace feta for a different flavor. Store in an airtight container in the refrigerator for up to 3 days or freeze before adding spinach and feta for up to a month.