This delicious roasted pumpkin recipe with feta cheese and baby spinach is your new go-to when your friends are coming for lunch or maybe you just want to spoil your family a little. This simple pumpkin recipe is one of my all times favourites. Super quick to make and sooo delicious.
This recipe is for you if you don’t want to spend hours in the kitchen and yet would like to have a beautiful-looking dish that also tastes amazing. This recipe doesn’t require a long preparation time and is very straightforward. One tray, one chopping board are all you need. No washing up required.
Make sure you make enough of this delicious salad because it will taste just as good the next day. It makes perfect leftover or meal prep.
Health benefits of pumpkin
Pumpkin or winter squash like many other vegetables is high in vitamins and antioxidants. It is particularly high in vitamin A, which boosts your immune system and protects your eyes from night-blindness and age-related decline. Pumpkins contain antioxidants, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin which can neutralize free radicals, stopping them from damaging your cells.
Health benefits of baby spinach
Spinach is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
As you can see this simple pumpkin salad with feta and spinach is not only delicious and easy to make but like all the other recipes on my blog, is good for you. If you are looking for more recipes with vegetables, try these:
1/2 large butternut pumpkin, approx 500g cut into 0.5 cm half-moons
2 tbsp extra virgin olive oil
pinch of salt and black pepper to season
2tbsp extra virgin olive oil
1tsp maple syrup
1 tbsp good quality red wine vinegar
150g baby spinach, washed and dried
Sunflower seeds (you can use pine nuts, pumpkin seeds, or any other nuts or seed you have on hand)
Preheat your oven to 200’C (400’F)
Place the pumpkin slices on a baking tray, brush them with olive oil, and sprinkle a little bit of salt and freshly ground black pepper.
Bake for 15 minutes, turn them on the other side, and bake for another 10 minutes. The pumpkin should be nice and golden and still a little bit firm.
To make the dressing simply put all ingredients in a glass jar and shake well until everything is well combined. Set aside.
Take the pumpkin out and let it cool for a couple of minutes.
Arrange some baby spinach leaves on a plate and place the pumpkin slices on top of the spinach.
Place more spinach on top of the pumpkin, sprinkle feta cheese, and sunflower seeds.
Drizzle the dressing over the salad and serve.
If after the baking time is over your pumpkin is still not golden, you can turn on the grill option in your oven for a couple of minutes. This way the pumpkin will get colour faster but make sure to watch the pumpkin closely, it will burn very quickly if you don’t.