Roast Pumpkin and Pinenut salad. The roasted pumpkin is sweet and juicy, the feta adds pops of salty creaminess, the pine nuts add a warm, earthy crunch, the freshness from spinach, all lightly dressed with a Honey Balsamic Dressing. You really don't need that much dressing for this salad. Roast pumpkin and pine nut salad is a great way to put a new spin on an old classic.

Roast pumpkin on a Sunday and have easy salad fixings for the rest of the week. A delicious, easy salad of roasted pumpkin and pine nuts with millet and feta cheese. Other additions could include hard boiled eggs and chickpeas for a healthy meal. You can cook Roast Pumpkin and Pinenut salad using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Roast Pumpkin and Pinenut salad

Prepare 2 cup of Pumpkin, cut into bite size pieces.
You need 3 tbsp of Pinenuts.
Prepare 3 cup of Baby Spinach.
It's 1/2 cup of Danish Feta, cubed.
It's 1/4 of Cucumber, cubed.
Prepare 1/2 of Avocado, cubed.
It's 1 of Tomato, cut into bite size pieces.
It's 1 of Nutmeg.
Prepare 1 of Rock salt.

But this pumpkin spinach salad is about more than just the dressing. This is all about flavors and textures that truly compliment each other. Roasted pumpkin → I usually use kabocha squash as I'm totally in love with the rich flavor and creamy texture. Roast Pumpkin Salad - beautiful salad full of fresh flavours and not hard to make.

Roast Pumpkin and Pinenut salad instructions

Place pumpkin and pinenuts on a baking tray. Sprinkle with nutmeg and rock salt and roast at 160° until pumpkin is soft..
Once cooked allow to cool..
Arrange all ingredients on two plates. Drizzle with your choice of dressing. Balsamic works well..
If your more of a carnivore add some fried diced bacon..

Possibly one of the best dressings for a salad I While the pumpkin is cooking either dry fry the pine nuts or brown them on a lined tray under the grill, until they are golden. Roasting cauliflower in fat wedges, at very high heat, creates a nice contrast between deeply browned exterior and tender, meaty interior. When roasting cauliflower, as with other brassicas, you need high heat to get the most flavor. Place pumpkin and garlic on baking paper lined oven tray. Toss spinach leaves with dressing, top with pumpkin, avocado, feta, and pine nuts.