Roasted Pumpkin and Feta Salad

serves
4time needed
prep cookingredients
8difficulty
easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- tbsp Olive oil
NUTRITION INFORMATION | ||
---|---|---|
Qty per 335g serve |
Qty per 100g |
|
Energy | 863kJ | 257kJ |
Protein | 10g | 3g |
Fat,total | 13.5g | 4g |
-saturated | 4.62g | 1.38g |
Carbohydrate | 11.6g | 3.5g |
-sugars | 3.91g | 1.17g |
Dietary Fibre | 3.61g | 1.08g |
Sodium | 342mg | 102mg |
Ingredients
- 150 grams Feta Cheese cubed
- 2 cups Pumpkin diced into cubes
- 1 Large Bag Spinach And Rocket
- 2 tsp Cumin
- 1/3 cup Walnuts
- 4 Tbsp Olive Oil
- 1 tbsp Vinegar
- 1 tbsp Salt And Pepper
Method
- Preheat oven to 190 degrees.
- Toss pumpkin in 2 tbsp olive oil and cumin and roast until cooked through and dark around the edges.
- Arrange spinach, rocket, feta, walnuts and pumpkin on a platter.
- Combine 2 tbsp olive oil and red wine vinegar to make the dressing.
- Season salad with salt and pepper and pour over the dressing just before serving.