Roasted pumpkin and fetta salad recipe

Name: Roasted pumpkin and fetta salad recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces; 1 red onion, thinly sliced; 200g fetta, coarsely crumbled; 120g pkt Coles Australian Baby Spinach; 1/4 cup (65g) basil pesto

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Cost: $2.40 /serving

Author : Coles Magazine

cheese egg allergy feta

Ingredients

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600 grams butternut pumpkin, peeled, seeded, cut into 2cm pieces1 red onion, thinly sliced200 grams fetta, coarsely crumbled120 grams pkt Coles Australian Baby Spinach1/4 cup (65 grams) basil pesto

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Instructions

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Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.

Step 2

Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.