Roast pumpkin, spinach and feta salad

You'll love this simple, yet perfectly balanced flavour combination.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print
The saltiness of the feta contrasts beautifully with the sweet maple syrup dressing in this simple salad. It's a real crowd-pleaser and can be thrown together with just a few ingredients - perfect for your next barbecue or get-together.
Looking for more pumpkin salads or other salad recipes?


  • 1/2 jap pumpkin, seeded, peeled, cut into 2 cm pieces
  • 2 tablespoon olive oil
  • 1 red capsicum, seeded, cut into 2 cm pieces
  • 150 gram baby spinach leaves
  • 1 avocado, peeled, seeded, sliced
  • 1/4 cup toasted pine nuts
  • 100 gram feta, crumbled
  • 1/4 cup olive oil
  • 1/4 cup red-wine vinegar
  • 2 tablespoon maple syrup
  • 2 teaspoon wholegrain mustard


  • 1
    Preheat oven to 200°C.
  • 2
    Toss pumpkin with oil in a large baking dish. Bake for 15-20 minutes, until just tender. Gently toss capsicum through while still warm. Cover and cool until required.
  • 3
    To make dressing, whisk olive oil. vinegar, maple syrup and mustard together, in a small jug. Season to taste.
  • 4
    In a large bowl, combine spinach, avocado, pumpkin mixture and pine nuts. Season to taste. Drizzle with dressing, tossing well. Serve topped with feta.

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