Roasted Pumpkin Feta Salad

Name: Roasted Pumpkin Feta Salad
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Cuisine: Australian
Ingredients: pumpkin 250 g; baby spinach 90 g; feta cheese 70 g; pumpkin seeds 20 g; olive oil 2 tbsp; lemon juice 1 tbsp; honey 1 tsp

Quick answer

Total time: 37 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Thin wedges of pumpkin come out of the oven browned at the tips and soft through the middle.

Cut thicker than about 7 to 8 mm, they dry out on the surface before the center cooks through. Crumbled feta lands salty and tangy on that chestnut-like sweetness, and toasted pumpkin seeds add crunch. Laid on the spinach while still warm, the pumpkin wilts the leaves just slightly and the parts come together instead of sitting separately on the plate. The leaves need to be shaken or blotted very dry, since wet spinach thins the lemon and honey dressing and flattens the taste.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.