Easy Roasted Pumpkin Salad with Spinach, Feta and Walnuts
by Anu Nagaraja
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Healthy and nutritious, yet, satisfyingly scrumptious salad recipe.
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Easy Roasted Pumpkin Salad with Spinach, Feta and Walnuts recipe - How to make Easy Roasted Pumpkin Salad with Spinach, Feta and Walnuts
Preparation Time:    Cooking Time:    Total Time:    
4Makes 4 servings
Method- Pre-heat the oven to 220 degree Celsius.
- Combine the pumpkin pieces with olive oil in a bowl 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 every 10 minutes.
- Transfer in a bowl and in the same baking tray place the sliced red onion, toss it around to coat it with olive oil and roast for 5 minutes.
- Transfer to the same bowl.
- Add chili flakes, salt and mix well and keep aside.
- In the serving platter, place cleaned de-stalked baby spinach leaves all over as a bed and spread some chopped walnut pieces over this.
- Spread the roasted pumpkin/squash pieces and red onion over this
- add cubed or crumpled feta , pumpkin seeds and season with little more salt and pepper (more red chili flakes if needed).
- Drizzle balsamic vinegar, additional olive oil (optional) over this and serve with wedges of tomato.
- If you so wish you can mix balsamic vinegar, red chili flakes, additional olive oil(optional), salt and pepper and add as the dressing at the very end just before serving.
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This recipe was contributed by Anu Nagaraja on 16 Nov 2014
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