Roasted Pumpkin Salad with Spinach, Feta and Walnuts

by Anu Nagaraja

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Healthy, nutritious yet scrumptiously delicious salad recipe.

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

Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 4Makes 4 servings

Ingredients

Method

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.