Roast Pumpkin, Spinach And Feta Salad

Roast Pumpkin, Spinach And Feta Salad

Roast Pumpkin, Spinach And Feta Salad



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:
And so on.

Instructions:
  • First step, Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  • Next, Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  • Step 3, Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
  • Complete Ingredients and Instructions: https://www.recipetineats.com/roast-pumpkin-spinach-and-feta-salad/



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