Roasted Pumpkin Feta Salad
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 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. Pumpkin seeds add a nutty crunch that contrasts with the soft roasted flesh and tender spinach leaves. Cutting the wedges thin - about seven to eight millimeters - ensures even roasting and prevents the interior from staying raw while the surface dries out.
Adjust Servings
Instructions
- 1
Slice pumpkin into thin wedges, coat with oil, and roast at 200C for 25 minutes.
- 2
Wash and dry spinach, then place on a plate.
- 3
Arrange roasted pumpkin over spinach.
- 4
Mix lemon juice and honey for a quick dressing.
- 5
Top with feta and pumpkin seeds, then drizzle dressing.
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