Roasted Pumpkin Feta Salad
Quick answer
Roasted pumpkin feta salad bakes pumpkin wedges at 200 degrees Celsius until the edges caramelize and the flesh turns soft, then layers them over baby spinach with crumbl...
What makes this special
- Roasted Pumpkin Feta Salad features high-heat caramelized kabocha wedges and salty feta cheese.
- 200°C oven caramelizes kabocha's natural sugars in thin wedges
- Earthy sweet pumpkin contrasts the salty, fermented tang of feta
Key ingredients
Core cooking flow
- 1 Preheat the oven to 200C. Scrape the seeds from 250 g pumpkin, then cut it i...
- 2 Coat the pumpkin evenly with 2 tablespoons olive oil.
- 3 Roast at 200C for about 25 minutes. Turn the wedges once halfway through, th...
Roasted pumpkin feta salad bakes pumpkin wedges at 200 degrees Celsius until the edges caramelize and the flesh turns soft, then layers them over baby spinach with crumbled feta and toasted pumpkin seeds. The pumpkin's starchy, chestnut-like sweetness plays against the salty, tangy bite of feta, and a simple dressing of lemon juice and honey bridges the two with a bright acidity that keeps the whole salad from feeling heavy. Pumpkin seeds add a nutty crunch that contrasts with the soft roasted flesh and tender spinach leaves, making each forkful varied in texture. Cutting the wedges thin, about seven to eight millimeters, ensures even roasting and prevents the interior from staying raw while the surface dries out. Dressing the salad while the pumpkin is still warm causes the spinach to wilt slightly, helping all the components come together rather than sitting separately on the plate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Preheat the oven to 200C.
Scrape the seeds from 250 g pumpkin, then cut it into thin 7 to 8 mm wedges and pat the surfaces dry so they roast instead of steaming.
- 2Step
Coat the pumpkin evenly with 2 tablespoons olive oil.
Spread the wedges in a single layer on a baking tray, leaving space between them so the edges caramelize instead of turning damp.
- 3Step
Roast at 200C for about 25 minutes.
Turn the wedges once halfway through, then remove them when the tips are browned, the flesh yields easily, and the surfaces look lightly caramelized.
- 4Finish
Wash 90 g baby spinach and shake or blot it very dry.
Arrange it widely on the serving plate, because leftover water will thin the lemon and honey dressing and make the salad taste flat.
- 5Prep
Mix 1 tablespoon lemon juice with 1 teaspoon honey before assembling.
Stir down to the bottom of the bowl until the honey fully loosens, so the dressing tastes bright and even.
- 6Finish
Place the warm roasted pumpkin over the spinach so the leaves wilt slightly.
Scatter 70 g crumbled feta and 20 g pumpkin seeds on top, drizzle the dressing evenly, and serve right away.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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