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Roasted Pumpkin, Spinach and Feta Salad
Perfect Fall salad. Roast pumpkin in wedges and add vegetables, easy, seasonal and tasty.
Course
Salad
Cuisine
American, Mediterranean
Keyword
fall salad, pumpkin salad, roasted pumpkin, spinach salad
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
Author
Sonila
Ingredients
5
ozs
baby spinach
8
roasted pumpkin wedges
about ¼ of a medium size pumpkin (see in post link to instructions for roasting)
2
roma tomatoes
3
green onions
3
ozs
feta cheese
4
tbsps
olive oil
1
tbsp
red wine vinegar
salt to taste
feta cheese is pretty salty and pumpkin has been roasted with salt, so be careful how much additional salt you add.
Instructions
Roast pumpkin in wedges with olive oil, salt and pepper after you have cleaned it really well and de-seeded.
Chop spinach and arrange on a platter. Add chopped tomatoes and onions.
Let roasted pumpkin cool down for about 1 hr before you add it to salad. Use a spatula to remove from baking sheet.
Break feta cheese in crumbles and add on top of the salad.
You can add olive oil/vinegar yourself or let you guests serve over their portion based on preference.