Rated 4.5 out of 5 based on 5 votes
- 750 g 750g of pumpkin, peeled and cut into bite-sized pieces*
- 2 cups baby spinach leaves, washed and patted dry
- 1/2 cup fresh walnuts, halved+
- 3 Tbls soft fetta
Preheat oven to 190 degrees C. Place the pumpkin pieces onto a tray lined with baking paper. Spray lightly with oil and season lightly with white pepper and sea salt. Roast for 25-35 minutes, then allow to cool slightly. Layer the pumpkin, baby spinach leaves and walnuts in a serving bowl and toss gently with (clean) hands. Dot with the fetta, then sprinkle over the juice of a lemon and a drizzle of EVOO (don’t overdo it, you don’t want a soggy salad). Any leftovers should be refrigerated for lunch the next day. Serves 4. Serve as a main meal or as a side to a tender rack of lamb (see my simple but delicious recipe below).
*If you prefer not to peel the pumpkin, that’s fine. The skin, when caramelised, can be delicious and is sometimes the best part! Take care when cutting pumpkin. As I’m not tall, I place the pumpkin onto a chopping board on a non slip mat on the kitchen floor and with a sharp knife (and keeping my feet out of the way), I slice wedges from the pumpkin as shown in this video.
+Toast the walnuts quickly in a hot pan if you wish, but take care not to burn them.
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Hi Bizzy Lizzy … a bit of edit so that it is a little less cut and paste from your blog might be good as you reference a video and the lamb below? I have been in trouble for trying to help before so I hope you take this kindly. I love simple salads and this looks lovely, fresh and colourful.
Colour and flavour and simplicity!! Wonderful!!
The perfect combo!