Roast Pumpkin Spinach Feta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Change up salads by adding some roasted pumpkin. You can easily double this up to eat as a meal in itself for a light autumn lunch. Courtesy of Kroger :-) Ingredients:
1/2 large pumpkin |
2 tspn olive oil |
1/4 cup chopped walnuts or pecans, lightly toasted |
1 cup baby spinach leaves |
1 cup feta cheese, crumbled |
***dressing |
1 tbsp stone-ground mustard |
3 tbsp balsamic vinegar |
1/4 cup extra-virgin olive oil |
Directions:
1. Preheat oven to 375*. Cut pumpkin, remove seeds and chop flesh into bite-size pieces.
2. Place pumpkin and olive oil in roasting pan, season well with salt and pepper and toss to coat.
3. Roast until pumpkin is tender and lightly golden, about 30-40 minutes. Cool completely and remove skin from pumpkin pieces.
4. Place pumpkin, nuts and spinach in a bowl and toss with the dressing.
5. Top with crumbled feta and garnish with toasted pumpkin seeds (optional).
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