I feel like when I have a selection of salads on a plate I always like to have either a potato or pumpkin. This Roast Pumpkin & Pine Nut Salad is perfect when I don't have my Potato Bacon Salad . It takes a little time roasting the pumpkin but trust me it's totally worth it! - see one of my salad batch preparation vlogs here soon.
Ingredients: Serves 8 - 10
- 1kg Pumpkin (I use Kent)
- 1/2 Cup Of Pine Nuts
- 100g Of Feta Cheese
- 4 x Cups Of Spinach
- Olive Oil
- 2 x Tablespoons Of Balsamic Vinegar
- 1 x Tablespoons Of Honey
- Salt & Pepper / or Vegeta
Method:
1. Pre heat your oven on 220c.
2. Cut your pumpkin into 3cm x 3cm cubes (skin off). In a bowl coat with a dash of oil or melted butter. Season with either salt and pepper or some vegeta. Place on a oven tray and roast in the oven. Once done put on a plate and into the fridge to cool down before adding to the salad below.
2. In a pan heat 1 tablespoon or olive oil on a medium heat. Put in your pine nuts to toast. Be sure to keep mixing with a wooden spoon so they do not burn. They are toasted when they start to get a little colour. Do not leave in the pan, take out as soon as they are done and put aside.
3. In your salad bowl put 4 cups of spinach.
5. To make your dressing whisk together in a separate bowl 2 tablespoons of olive oil, vinegar, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey and a pinch of salt & pepper. Pour over your spinach and toss to coat evenly.
6. Add your pumpkin, feta and pin nuts on top.With a large spoon fold through everything very gently to make sure the pumpkin does not get too mushy.
Serve with other salads and meat of your choice.