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Roast pumpkin, walnut & feta salad
Take the humble pumpkin to a new level with this delicious autumnal salad. Zesty citrus dressing and creamy feta provide punchy pops of flavour while toasted walnuts add a satisfying crunch. This is a great dish to bring to a shared lunch or dinner.
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Ingredients
Roast pumpkin, walnut and feta salad
- 1 - 1.5 kg pumpkin, seeds and peel removed
- ¾ - 1 cup walnuts, roughly chopped
- 150 g baby spinach leaves
- 1 red onion, thinly sliced
- 1 avocado, diced
- 80 - 125 g feta, crumbled
Citrus dressing
- 1 lemon, juiced
- ¼ cup olive oil
- 2 tsp honey
Replace walnuts with almonds, pine nuts or cashew nuts.
Method
- Preheat oven to 190°C.
- Cut the pumpkin into 2-3cm chunks. Place on an oven tray (lined with baking paper). Drizzle over olive oil.
- Roast for 20-30 minutes until just tender. Add the chopped walnuts and roast for a further 5 minutes, until nuts are toasted. Remove from the oven and set aside to cool.
- To make the dressing, put all the ingredients in a screw top jar and shake well to combine.
- Toss spinach leaves, pumpkin, walnuts, red onion and avocado together. Pour over dressing just before serving and top with the crumbled feta.
Create a mixed Autumn vegetable salad by roasting a selection of vegetables such as kumara, parsnip, carrots and beetroot.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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