Roasted Pumpkin and Feta Salad
By Raquel NeofitRoasted Pumpkin and Feta Salad is just the perfect accompaniment for meat dishes.
This salad recipe is just what you have been searching for. It’s incredibly hearty and easy and perfect for Christmas lunch or dinner!
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.