INGREDIENTS:
Pumpkin:
- 1.2 lb pumpkin (after peeling), cut into 1¼″ cubes
- 1½ tbsp olive oil
- salt and pepper
Dressing:
- 2½ tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- salt and pepper
Salad:
- ¼ cup pine nuts
- 5oz baby spinach leaves (about 4 handfuls)
- 2oz feta, crumbled
DIRECTIONS:
Preheat oven to 430°F or 390°F (fan/convection).
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. Loosen pumpkin with spatula (it can stick as it cools), then, if serving salad at room temperature, leave to cool.
Shake dressing in a jar. Taste and adjust to taste.
Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it’s ready.
Place spinach in a bowl. Drizzle with a bit of dressing then toss.
Add pumpkin, just a bit of feta and pine nuts, then gently toss just to disperse the feta.
Transfer to serving plate. Sprinkle the remaining feta and pine nuts. Just before serving, drizzle with remaining dressing.
