Roasted Pumpkin Salad with Spinach, Feta and Walnuts
by Anu Nagaraja
Added to 4 cookbooks
This recipe has been viewed 5040 times
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
- Pre-heat the oven to 220 deg c
- In a bowl mix the pumpkin pieces with olive oil and spread these on a lined baking tray.
- 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.
- 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.
- Roast for 5 minutes. Transfer to the same bowl.
- Add chili flakes, salt. Mix well.
- In the serving platter, place cleaned de-stalked baby spinach leaves all over as a bed, spread some chopped walnut pieces over this
- Now spread the roasted pumpkin/squash pieces and red onion over this
- Add cubed or crumpled feta , pumpkin seeds
- Season with little more salt and pepper (red chili flakes if needed)
- Drizzle balsamic vinegar, additional olive oil (optional) over this and serve with wedges of 1 tomato.
This recipe was contributed by Anu Nagaraja on 16 Nov 2014
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