Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach Salad

Step 1

Preheat oven to 200 degrees celsius (fan-forced).

Step 2

Chop the pumpkin into small slices or chunks and remove the skin.

Step 3

Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.

Step 4

Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.

Step 5

Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.

Step 6

Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.

Step 7

To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.

Step 8

Pour the dressing over the salad, toss to combine and serve immediately.