Mar 11, 2013

Roast Pumpkin & Fetta Salad

Roast Pumpkin Salad

This Roast Pumpkin and Fetta Salad recipe is an oldie but a goodie.  It is one of my favourites at the moment!  I'm not quite sure where I got it from originally but you can find lots of different versions of it floating around the web.  For a recipe printable click here.


Ingredients

Baby Spinach
Pine Nuts
Butternut Pumpkin
Fetta
Caramelised Balsamic Vinegar
Rocket Salad (Optional)
Olive Oil
Salt & Pepper

Method

1.  Preheat oven to 180 degrees (Celsius) (350 F)
2. Cut Pumpkin into bite size pieces.  Lightly coat with olive oil, salt & pepper then bake for 
    approximately 15-20 minutes.
3.  Place pine nuts on a separate baking tray and bake for 5 minutes or until lightly browned.
4.  In a bowl place baby spinach (& rocket), crumbled fetta, roasted pine nuts and pumpkin.  
5.  Drizzle with caramelised balsamic vinegar.

Enjoy!