Roast pumpkin and feta salad with honey and balsamic dressing

Hi guys,

Spring has arrived and this is such a perfect recipe to bring along to a spring barbeque, party or as a side with dinner. The sweet dressing compliments the pumpkin and feta so well and the pine nuts add a delicious crunch!

Enjoy 🙂

Roast pumpkin and feta salad with honey and balsamic dressing

Serves 7.

Ingredients:

• 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces
• olive oil cooking spray
• 1/2 cup pine nuts
• 200g baby spinach
• 120g Persian feta, crumbled

Honey and balsamic dressing

• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Method:

1. Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.

2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.
3. Make honey and balsamic dressing: Combine honey, vinegar and oil in a microwave safe jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
4. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts and feta. Drizzle with dressing. Season with salt and pepper. Serve.

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