Baby Spinach, Roast Pumpkin and Feta Salad

I recently attended my beautiful niece’s 1st birthday party, and my sister asked me to bring along a green salad. As it is currently winter, I decided to make a warm salad to suit the cold Canberra climate. The salad was a hit with the guests, and so I thought I would share it.


  • 1/2 large butternut pumpkin, deseeded, peeled, and cut into bite size pieces
  • 40gms pine nuts
  • 160gms baby spinach leaves
  • 100gms reduced fat feta, crumbled or cut into small pieces
  • Handful of shredded or shaved parmesan cheese
  • Dash of balsamic vinegar
  • Dash of olive oil


  1. Pre-heat oven to 180 degrees (note: I have a fan forced oven).
  2. Place pumpkin pieces on grease proof paper on a baking tray and lightly spray them with olive oil spray. Bake for approximately 25 minutes.
  3. Lightly toast pine nuts in a dry frying pan.
  4. Place pumpkin, feta and spinach in a bowl.
  5. Add a dash of olive oil and balsamic to the salad, and toss ingredients together.
  6. Garnish with parmesan cheese and toasted pine nuts.

This recipe will serve  5-6 as a side dish or 3-4 as a light lunch.

For more salad ideas you can check out my chicken, roast potato and eggplant saladcous cous salad and tabouleh recipes.


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