Roasted Pumpkin Salad with Spinach, Feta and Walnuts

Roasted Pumpkin Salad with Spinach, Feta and Walnuts

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Healthy, nutritious yet scrumptiously delicious salad recipe.

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Roasted Pumpkin Salad with Spinach, Feta and Walnuts recipe - How to make Roasted Pumpkin Salad with Spinach, Feta and Walnuts

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

2 cups chopped pumpkin
3 cups baby spinach (palak)
1/4 cup sliced red onions
1/4 cup walnuts (akhrot)
70 gms feta cheese , chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
2 to 3 tsp dry red chilli flakes (paprika)
2 tbsp chopped coriander (dhania)
salt and freshly ground black pepper (kalimirch) to taste
  1. Pre-heat the oven to 220 deg c
  2. In a bowl mix the pumpkin pieces with olive oil and spread these on a lined baking tray.
  3. Roast this for 20 minutes or until cooked and develops some charring on the outside (mine needed 18 min) keep an eye on them. Give them a toss midway say at 10 minutes.
  4. Transfer these to a bowl and in the same baking tray place the sliced red onion, toss it around to coat it with olive oil.
  5. Roast for 5 minutes. Transfer to the same bowl.
  6. Add chili flakes, salt. Mix well.
  7. In the serving platter, place cleaned de-stalked baby spinach leaves all over as a bed, spread some chopped walnut pieces over this
  8. Now spread the roasted pumpkin/squash pieces and red onion over this
  9. Add cubed or crumpled feta , pumpkin seeds
  10. Season with little more salt and pepper (red chili flakes if needed)
  11. Drizzle balsamic vinegar, additional olive oil (optional) over this and serve with wedges of 1 tomato.

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This recipe was contributed by Anu Nagaraja on 16 Nov 2014

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