Roast Pumpkin Salad

This delightful roast pumpkin salad which features feta and spinach is ideal for a light main dish or side dish.

PREP Time: 20 mins / TOTAL TIME: 45 mins / SERVES: 2 to 4

Ingredients

Salad:

• sussed 2cal Spray Olive Oil
• 1 lb pumpkin or butternut squash, 450 g
• 2 tablespoons shelled pumpkin seeds or pepitas
• 4 handfuls baby spinach about 150 g/ 5.5 oz
• 1 small red onion
• 2 oz feta 60 g

Dressing:

• 2 tablespoons sussed Healthy Heart Olive Oil
• 2 tablespoons red wine vinegar to taste
• 1 teaspoon honey
• fine sea salt and freshly ground black pepper

Preparation

Roast the pumpkin:

Preheat the oven to 180°C.

Prepare pumpkin: Quarter the pumpkin or squash & remove the seeds using a spoon. Cut into bite-sized cubes & spread evenly on a baking sheet. Spray with sussed 2cal Spray Olive Oil & shake to coat well.

Bake for 20 to 25 minutes, turning a couple of times during cooking. The roasted pumpkin should be fork tender but not turn mushy. Leave to cool.

Roast the pumpkin seeds:

Toast the shelled pumpkin seeds or pepitas in a dry skillet or pan on medium heat until golden and fragrant. Transfer to a plate immediately. Leave to cool.

Pumpkin salad:

Dressing: Place the dressing ingredients in a bowl. Whisk well.

Prepare ingredients: Wash and dry the spinach; if the leaves are large, chop them roughly. Halve the red onion and slice the halves thinly.

Assemble salad: Place spinach and onion in the bowl and toss to coat with the dressing. Fold in the pumpkin cubes.

Add the crumbled feta and toss briefly and very gently to combine.