Roast Pumpkin, Spinach and Feta Salad
Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp /...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbqschool.com.au.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Mason jar
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Skillet
- Egg flip
- Spoon
- Serving platter
- Kitchen scale
- Whisk
Ingredients
- 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1)
- 1 1/2 tbsp olive oil
- Salt
- pepper
- 2 1/2 tbsp / 50 ml extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 cup / 35g pine nuts (Note 2)
- 150 g / 5 oz baby spinach leaves (4 handfuls)
- 60 g / 2 oz feta , crumbled (or more!!)
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