Roast Pumpkin, Spinach And Feta Salad

Roast Pumpkin, Spinach And Feta Salad
By recipetineats.com

Try this Roast Pumpkin, Spinach and Feta Salad for your next Sunday lunch! Drizzled with a Honey Balsamic Dressing, this is a magical combination of ingredients. I usually serve this at room temperature but it's also great warm.

Prep time: 00:10 minutes
Cook time: 00:25 minutes
Total time: 00:35 minutes

Yield: 4 Servings

Ingredients:
PUMPKIN :
600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
1 1/2 tbsp olive oil
Salt and pepper
DRESSING :
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Instructions:

Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).

Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.

Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.

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For Full Instruction: recipetineats.com

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