Want to make a salad that’s a bit different for your next get together? This easy Pumpkin and Pine Nut Salad is a winner. The soft, flavoursome pumpkin, joined with the crunchy pine nuts and leafy spinach is a delicious combination. It’s perfect if you have leftover roast pumpkin on hand. But, if not, pop your cubed pieces in the oven while you throw the rest of the ingredients together. The beautiful colours of the tomato, feta, and pumpkin against the dark green spinach also makes for a stunning looking salad. If there are any leftovers, take it to work for a great packed lunch the next day.
Pumpkin and Pine Nut Salad
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30 - 40 minutes
Preheat the oven to 180 degrees fan forced.
Cut the pumpkin into 3 x 1 cm cubes or similar.
Place the pumpkin on a tray in the oven with a drizzle of olive oil over it. Cook for 30 - 40 minutes or until completely cooked through.
Whilst the pumpkin is cooking, halve the tomatoes and toast the pine nuts on moderate heat in a fry pan.
Lay the spinach in the bottom of a large dish.
Scatter the tomatoes, feta, pine nuts.
Take the pumpkin out of the oven and let it cool for 10 minutes.
Scatter the pumpkin on the top of the salad.
Drizzle with balsamic and olive oil to taste.