Name: Roast pumpkin, spinach and fetta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 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; Dressing; 1/4 cup olive oil; 1/4 cup red-wine vinegar; 2 tablespoon maple syrup; 2 teaspoon wholegrain mustard

Roast pumpkin, spinach and fetta salad

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

Serves 8

Prep

15M

Cook

20M

Total

35M

If you’re looking for a new salad to bring along to your next gathering or barbecue, you can’t go past this beautifully balanced salad.

The saltiness of the fetta 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?

Ingredients

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

Dressing

1/4 cup olive oil

1/4 cup red-wine vinegar

2 tablespoon maple syrup

2 teaspoon wholegrain mustard

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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